Ingredients

1 tablespoon unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup reduced fat buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt

Garnish:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar

Directions

Preheat oven to 325 degrees F. Butter and

lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the
speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get
stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly
amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up
the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown
color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with
powdered sugar.