Buttermilk Pudding Cake
用料
| buttermilk | 1 cup |
| sugar | 1/3 cup, divided |
| large egg yolks | 3 |
| fresh lemon juice | squeeze |
| botter, melted | 1/3 stick |
| kosher salt | |
| large egg whites | 2 |
| Trader Joe's vanilla ice cream | |
| berries (optional) |
Buttermilk Pudding Cake的做法
Preheat oven to 350°F. Butter baking dish. Blend buttermilk, half of the sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Serve with ice cream.
