Lemon-Buttermilk Pudding Cakes

Lemon-Buttermilk Pudding Cakes
Photo by Scott Phillips


  • ¼ tsp. table salt
  • 1-½ oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
  • 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)
  • ¼ cup whole milk, at room temperature
  • ½ cup lightly sweetened whipped cream, for serving (optional)
  • 1-1/8 oz. (¼ cup) all-purpose flour
  • ¾ cup granulated sugar
  • + 5 more ingredients
    • 3 large egg yolks, at room temperature
    • 1/3 cup fresh lemon juice, at room temperature
    • 1 cup buttermilk, at room temperature
    • 1 Tbs. finely grated lemon zest
    • 4 large egg whites, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.In a large bowl, whisk the melted butter with 1/2 cu...

View full recipe at Fine Cooking


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