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Lemon Buttermilk Pudding Cake Recipe

Updated on August 4, 2012
4.5 stars from 2 ratings of Lemon Buttermilk Pudding Cake

This delicious buttermilk cake will divide itself into 2 layers as it bakes, with a layer of light fluffy batter above a scrumptious layer of lemon curd, creating a great meld of flavors.

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: Cake Serves 6 People


  • 3 Eggs, Seperated
  • 3/4 Cups Sugar
  • 1/3 Cup Flour
  • Pinch Salt
  • 1 and 1/4 Cups Buttermilk
  • 2 Tablespoons Salted Butter, Melted
  • 1 Tablespoon Lemon Rind, Grated
  • 1/3 Cup Lemon Juice
  1. In a bowl, combine egg yolks with sugar, and stir until pale.
  2. Add flour and salt to egg and sugar mixture, stirring until well mixed.
  3. Stir in buttermilk, melted butter, lemon rind, and lemon juice.
  4. In a second bowl, whisk egg whites until soft peaks form. Fold a third into the milk mixture, and then fold the remaining egg whites.
  5. Pour the mixture into a greased 2 liter (8 inch) glass pan.
  6. Place the pan in a roasting dish - fill roasting dish with hot water up to halfway up the sides of the cake pan.
  7. Bake at 350 F for 35 minutes or until golden. Allow 30 minutes for cooling before serving.
Nutrition Facts
Serving size: 1 Slice
Calories 225
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 4 g20%
Unsaturated fat 3 g
Carbohydrates 35 g12%
Cholesterol 107 mg36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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