Steamed Lemon Pudding Cake

Chef Kristi Ritchey shares her Lemonie creation with The Dining Duo:




Sugar ½ C

Flour, a.p. 2 ½ oz.

Buttermilk 2 C

Lemon juice ½ C

Meyer or regular lemons, zest of 4 ea.

Eggs, separated 6 ea.



1. In one bowl combine sugar, flour and lemon zest. In another bowl, whisk egg yolks a bit and then combine with buttermilk and lemon juice.

2. Whip whites in kitchen aid until soft peaks.

3. Add sugar mixture to yolk mixture. Fold in whites.

4. Prepare aluminum cups with vegalene and sugar coating. Bake at 325°F in a water bath covered with foil for 15 minutes, remove foil and bake until set, slightly puffed and a little bit cracked.