Lemon-Souffle Pudding Cake
Lemon-Souffle Pudding Cake is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 325°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°.
Butter a shallow 1 1/2–2-quart baking dish, then sprinkle with granulated sugar.
Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes.
Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form.
Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet.
Bake until top is puffed and golden brown and center barely jiggles, 35–45 minutes.
Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.