Photo: Lemon Pudding Cake with Fresh Mixed Berries Recipe
Ingredients
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar, plus more for dusting
- 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 45 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.
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By csmith3660_1698113
Sutton, MA
on February 01, 2012
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Wonderful recipe! My new go-to recipe, Thanks so much - my friends and family love this.
By lilcountrygirl9...
Clayton, CA
on January 23, 2012
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Very fancy, very doable, and very delicious! It was a perfect anniversary dessert. I can't wait for an excuse to make it again!
By gsacchetti_12705441
North Vancouver
on December 29, 2011
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FABULOUS and a hit at family dinner of 20 - children and adults alike loved it. This recipe is easy to make and can be made ahead of time, except for the egg white stage and baking. Made it for Christmas dinner - I prepped most at home: buttered and sugared the ramekins, beat the pudding mixture together, and cooked a berry sauce using frozen mixed berries (added a bit of honey and Gran Marnier liqueur, and some corn starch. I transported all to my host's home and whipped up the egg whites right before we sat down for dinner. They cooked beautifully during the dinner without any fussing or oversight. I plated them with the berry sauce, topped with some fresh raspberries, blueberries and blackberries, and a dusting of icing sugar. Looked elegant & sophisticated, but best of all, DELICIOUS. BTW, I cut down the sugar from 2/3 cup to 1/2 cup and the recipe did not suffer for it.
Read all 97 reviews