Lemon Buttermilk Pudding Cake
Ingredients
8 ounces granulated sugar
1/4 tsp. salt
1/4 C. all-purpose flour
2 ounces unsalted butter, melted
2 3/4-ounces fresh lemon juice
1 large egg yolk
1 1/2 C. buttermilk
3 large egg whites
Cooking Instructions
Heat oven to 350. Place all ingredients except egg whites and half of the sugar in blender; process to combine. Set aside. Beat whites and sugar and fold into cake mixture with whisk/spatula, pour into buttered 8×8 baking pan. Set cake pan in larger pan; pour hot water into this pan to come half way up sides of cake pan. Bake 45 minutes until top is lightly browned. Serve with whipped heavy cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)