Lemon Buttermilk Pudding Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 large egg whites
• 1 cup granulated sugar, divided in half
• 1 egg yolk
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice
• 1 1/2 cups buttermilk
• 1 lemon, zest of, finely grated
• hot water

Recipe

• 1 preheat oven to 350 degrees f.
• 2 beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
• 3 (tip: if using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) in a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
• 4 fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
• 5 set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
• 6 bake for 45 minutes until top is lightly browned.