Baked Lemon Pudding

Total Time:
2 hr
30 min
1 hr 30 min

8 servings

  • Softened butter, to grease pan
  • 1/2 cup flour
  • 1 3/4 cups sugar, in all
  • 1/4 cup unsalted butter, melted
  • 3/4 cup lemon juice, freshly squeezed
  • 1 tablespoon freshly grated lemon zest
  • 3 large eggs, separated
  • 2 1/4 cups buttermilk
  • -
  • 1 cup whipped cream
  • 1/2 cup fresh berries of choice
  • Mint sprig, for garnish
  • Preheat oven to 350 degrees. Lightly butter a 9 inch x 5 inch loaf pan. In a large bowl combine the flour and 1 1/2 cups of the sugar, mix well. Add the melted butter, lemon juice, lemon zest, and the 3 egg yolks. Mix well and add the buttermilk. Beat the egg whites with the remaining 1/4 cup of sugar until stiff, gently fold into the lemon mixture.

  • Pour the mixture into the prepared pan, place in a water bath, and bake until brown on top and puffed above the rim of the loaf pan, about 1 hour. Serve at room temperature with a spoonful of coulis, a dollop of whipped cream and a few fresh berries. Garnish with mint sprig.

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