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Lemon Pudding Cake with Berries

02 April

2 tablespoons butter
3 large eggs, separated
¾ sugar
1 cup buttermilk
1/3 cup lemon juice plus 1 tablespoon lemon zest
¼ cup flour of choice
Berry sauce (recipe below)


  1. Place a buttered 5-6 cup soufflé or other straight–sided baking dish in a large baking pan (at least 2” deep). Set aside.
  2.  In a deep bowl, whip the eggs on high speed until foamy. Continue to beat, gradually adding sugar, until whites hold short, distinct peaks; set aside.
  3.  In another bowl, (no need to wash beaters), beat egg yolks, remaining ½ cup sugar, 2 tablespoons butter (soften butter before using), and lemon zest on high speed until the mixture is thick and light in color. Stir in buttermilk, lemon juice, and flour. Add about ¼ of egg whites to batter, stir to mix well. Gently but thoroughly fold in remaining egg whites.
  4. Pour batter into soufflé dish. Set dish in pan on center rack. Pour boiling water into the outside pan up to the level of the batter. Bake until pudding is a rich brown on top and feels firm in the center when lightly touched, about 1 hour.
  5. Serve warm or cold, scoping portions from the bottom of dish to get custard. Accompany with berry sauce. Additional fruit may be added as garnish.

In a blender, or food processor smoothly puree 2 cups washed and drained raspberries or strawberries with a little sweetener. (You can add a berry flavored liqueur if desired-framboise or chambord). Rub puree through a fine strainer into bowl to remove seeds. Sauce can be covered and chilled for up to 2 days.

Serves 6