Lemon-Souffle Pudding Cake
A delightful dessert that combines the light, airy texture of a soufflé with the creamy richness of pudding. This elegant cake features fresh lemon, creating a perfect balance of sweet and tart flavors.
Ingredients
- •4 tablespoons unsalted butter
- •¾ cup granulated sugar
- •1 cup buttermilk
- •½ cup creme fraiche
- •2 teaspoons lemon zest
- •½ cup lemon juice
- •3 whole eggs
- •⅓ cup all-purpose flour
- •¼ teaspoon kosher salt
- •2 tablespoons powdered sugar
- •1 cup fresh blackberries
Cooking Instructions
- 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.
5 min
- 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.
8 min
- 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).
5 min
- 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.
7 min
- 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.
45 min
- 6.
Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
5 min
