Meyer Lemon Buttermilk Pudding Cake

Meyer Lemon Buttermilk Pudding Cake
  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup sugar
  • 1/8 tsp salt
  • 1/4 cup flour
  • 4 Tbsp butter, melted
  • 1/3 cup fresh squeezed Meyer lemon juice
  • 3 eggs separated
  • 4 egg yolk
  • 1 1/2 cups buttermilk


Heat oven to 350 degrees. Place all ingredients except egg whites and half sugar in a blender. Beat egg whites and sugar and fold into cake mixture with a whisk or spatula, and pour into buttered 8x8 inch square baking pan. Set cake pan in larger pan and pour hot water into larger pan to come half way up sides of cake pan. Bake for 45 minutes until top is lightly browned.

Serve cold with heavy cream and berries.

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