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Ingredients
Recipe yields 8 servings
This light, luscious citrus pudding cake is decadent while still being diabetic-friendly. Buttermilk and fresh lemon juice create a deliciously creamy tang in every bite of this Southern dessert.
Recipe yields 8 servings
Preheat oven to 350°. Lightly coat a 1-quart soufflé dish or baking dish with nonstick cooking spray. Set baking dish in a larger baking pan that is at least 2 inches deep; set aside.
In a large bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in 1/4 cup of the sugar; continue to beat until stiff peaks form. Set aside.
In another bowl, combine remaining 1/2 cup sugar, egg yolks, lemon zest, butter, buttermilk, lemon juice and flour. Add about 1/4 of the egg white mixture to batter; stir to mix well. Gently, but thoroughly, fold in remaining whites.
Pour batter into soufflé dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into baking pan up to the level of the batter in the soufflé dish. Bake for 1 hour, or until top of pudding is a rich brown and center is firm when lightly pressed.
Serve pudding hot or cool. Spoon portions up from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.