Lemon-buttermilk pudding cake from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 175) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on March 10, 2021

    I made this in a 2 qt round metal cake pan, cooked it ten minutes longer than the cook time, and it wasn’t at all set. Not sure of the problem but a lot of other recipes do call for a higher oven temp (350 instead of the 325 here). Maybe stick to a more traditional vessel like ceramic or glass ramekin.

  • anya_sf on May 13, 2018

    I made 1/2 recipe for 3 people, using 8 oz ramekins (which were filled nearly full). The recipe is simple to make. I used Meyer lemons, which had a nice flavor. The cakes puffed up in the oven, but deflated slightly upon cooling. They were light and delicious, particularly with fresh blackberries.

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