Friday, September 5, 2014

Rosie Makes A Lemon Pudding/Soufflé/Cake.

If you're a regular reader of Kitchens Are Monkey Business,
you know of my love of the lemon.

Pucker up, people.

You've got lemon wrapped up three ways -
in a pudding, in a cake, in a soufflé.
All in one!

Lemon Pudding Soufflé Cake
4 TB unsalted butter, softened
3/4 cup sugar
1/2 cup fresh lemon juice
1 cup buttermilk
1/2 cup plain Greek yogurt
zest of 2 lemons
3 eggs, separated
1/3 cup flour
1/4 tsp salt
extra butter and sugar for the baking dish

Heat oven to 325°.

Butter a 1 1/2 quart soufflé dish
and sprinkle with sugar.

Mix lemon juice, buttermilk, yogurt, and zest.
Set aside.

In a large bowl, beat butter and sugar at high speed
for about 4 minutes.
Add yolks, one at a time,
and beat to blend, scraping down sides of bowl.

Reduce speed to low
and pour in buttermilk mixture in 3 additions,
alternating with the flour in 2 additions, 
beginning and ending with buttermilk.

Beat egg whites with salt until soft peaks form.
Do not use the yolk-covered beaters.
Whenever you need to beat egg whites,
use impeccably clean and perfectly dry beaters.
If there's any water, yolk, or oil,
the whites won't beat properly.

Fold whites into batter in 3 additions,
barely blending after each addition.

Scrape batter into prepared pan
and bake until top is puffy and golden brown -
about 40-45 minutes.

Transfer baking dish to wire rack
and let sit at least 30 minutes before serving.

Recipe adapted from Food and Wine.

Soufflé/cake/pudding batter ready for oven.


Pudding on the bottom.

Cakey and souffléy on top.

This will scratch any lemon itch.

This has the Hawthorne Seal of Approval.