This simple recipe is a combination of a light lemon cake with a delightful creamy layer of lemony bliss pudding at the bottom! Baked in a souffle dish, the layers magically separate, and the result is an amazing dessert. Eat it slightly warm, and enjoy the lovely lemony tang.
Lemon Buttermilk Pudding Cake, from Tartine, by Elisabeth M. Prueitt and Chad Robertson
1 c. sugar
1/3 c. flour
1/4 t. salt
4 large eggs, separated
*1 1/2 c. full fat buttermilk ( I used 2%)
zest of two large lemons
1/2 c. fresh lemon juice
Preheat oven to 325. Butter a 2 quart souffle dish, and fill a roasting pan (for water bath) with enough water to go 1/2-3/4 way up side of souffle dish. Heat the roasting pan with water in the oven as it preheats. (OR use 8 1/2 cup ramekins)
In a mixing bowl, whisk together sugar, flour and salt. In another mixing bowl, whisk together egg yolks, buttermilk, lemon zest and lemon juice until blended. Make a well in the flour mixture, and pour egg yolk mixture into center. Whisk mixtures together until smooth. Meanwhile, beat egg whites with whisk attachment of mixer until peaks form. Carefully fold in 1/3 of egg whites into lemon mixture, and stir to lighten mixture. Then fold in remaining egg whites, being careful not to deflate the batter.
Transfer to souffle dish or ramekins.
Pull out oven rack with roasting pan and hot water. Carefully place souffle dish in center. Add water if necessary to go 3/4 way up side of souffle dish. Bake until golden on top, rotating once during baking, about 40 minutes (I needed 45). Carefully remove water bath from over, and take out souffle dish. Let sit for a few minutes on a wire rack and serve warm or at room temp. Keeps up to 3 days in fridge. Rewarm in a 300 degree oven for 20 minutes when serving again.