Cakey on top, pudding-y on the bottom, tart all the way through.
Ingredients
Step 1
Preheat oven to 325°. Butter a shallow 1 1/2–2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
Step 2
Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
Step 3
Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
Step 4
Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
Step 5
Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35–45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
Step 6
Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
Pudding cake can be baked 1 day ahead. Cover and chill. Bring to room temperature before serving.
Leave a Review
Reviews (8)
Back to TopThis was wonderful! So light and refreshing—especially with the berries. I had all the ingredients—made the cream fraiche with whipping cream, buttermilk and sour cream, added lots of lemon juice because my group loves tart, lemon desserts. It was easy and I’m usually intimidated by whipped egg white, soufflé-type things, but I’ll be making this again. It only baked for 35 minutes, and I’ll do at least 40 next time. Thank you for a great recipe.
osteen6937
Florida
1/11/2021
I thought this was just ok. It took about 10 minutes longer to cook, and the pudding on the bottom didn’t have a smooth texture. It was almost grainy but not rough. It could have been mistakes I made while incorporating the meringue. I thought the lemon flavor in the pudding was a little bland as well. I would have liked more of a punch like I get from lemon curd. Overall, I didn’t have good luck with it, but don’t let my review stop you from trying it. You may have better luck.
mamazobo
Panama City Beach
11/5/2018
这道菜is so good!!!!
resahebler18944
LosAngeles, CA
9/29/2017
Super flavorful and easy dessert. Made it for a dinner party and everyone loved it.
russeaime
Santa Barbara, CA
1/29/2017
I am going to make this for a dinner party this weekend. I am a little unsure on the recipe because there is no serving size? I am guessing this is for 8. I have 14 guests so I will double it.
chefjessica1
卡尔斯巴德,
8/13/2015
Wonderfully lemony, easy to make and looks beautiful! Will definitely make this again!
kerbelsr
San Diego, CA
9/13/2014
Omgosh !! This was so good !! I made and used my own creme fraiche. The entire desert was easy to make and tasted heavenly !!
coralwisp
Hammond, Indiana
9/12/2014
This was an easy recipe and it turned out beautifully. Made it for a dinner party and everyone loved it. Making another one today per the request of my guests! Highly recommend. I served it with blueberries instead of blackberries.
jaangot
Washington, DC
8/31/2014
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