Make cake! Or you know, grab some Grey Goose and make a lemon drop. But, sad times call for financial spending to be reigned in. So...make cake. It's cheap and comforting. Especially when it's half cake and half pudding. mmmmmm...
This one goes out to Karli, who has had a crappy week. We share a love of many things...mothering, coffee, wine, reading, and lately, baking. I hope that she will bake this cake and feel better, if only temporarily.
It starts with grating some lemon zest...have I mentioned how much I love my Microplane?:
Ava likes to help me juice stuff:
We're all weird here and we like to eat our lemons. Plain. Sometimes with salt.
Stir the buttermilk, egg yolks, zest, and juice:
lightening the batter with some of the egg whites:
Ava likes to fold:
Lemon Buttermilk Pudding Cake
inspired by Marion Cunningham via the Fanny Farmer Cookbook
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
4 eggs, separated
1 1/2 cups buttermilk
2 teaspoons finely grated lemon zest
1/2 cup freshly squeezed lemon juice
Preheat oven to 325 degrees. Butter an 8 inch square glass or ceramic dish. Fill a larger baking pan (I use my roasting dish) halfway up with water, place it in the oven while it heats.
Place egg whites in bowl and beat until soft peaks form.
Combine buttermilk, egg yolks, lemon zest, and lemon juice. Whisk until smooth.
Combine sugar, flour, and salt in a medium bowl. Stir to combine. Make a well with your fingers, pour buttermilk mixture in. Stir to combine.
Add about a third of the egg whites to the mixture and stir to lighten. Fold the remaining egg whites in, careful not to overmix and deflate the batter. Pour into prepared 8 inch pan. Place 8 inch pan in water filled pan, bake 30-40 minutes.
Feel better? Yeah, me too.