Lemon Buttermilk Pudding Cake

60 mins (prep 15, cooking 45)
10 ingredients
4-6 servings
While lower in fat than most Lemon Pudding Cakes, the buttermilk gives this dessert a rich, full bodied flavor. Try it both warm and chilled. The cake is light as a feather while warm and the pudding is runny, more like a sauce. When chilled, the cake has a firmer texture and the pudding thickens and permeates the cake. Its good served with whipped cream; or a raspberry sauce.

Categories:  <-60-mins , north-american , cakes , oven , comfort-food , american , taste~mood , inexpensive , equipment , brunch , eggs~dairy , time-to-make , dessert ,
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Serving Size (167.42 g)
Servings 4
Amount per Serving
Calories 367.33 Calories from Fat 82.08
% Daily Value *
Total Fat 9.12g 56.1%
Saturated Fat 5.56g 111.11%
Trans Fat 0.24g %
Cholesterol 26.01mg 34.67%
Sodium 243.37mg 40.56%
Total Carbohydrate 69.59g 92.78%
Dietary Fiber 0.21 g 3.38%
Sugars 63.54 g %
Protein 3.82g 30.55%
Vitamin A 336.55IU% Vitamin C 0.0mg%
Calcium 109.28mg% Iron 0.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg whites, fresh lemon juice, hot water