Lemon Pudding Cakes

I normally don’t like Summer. I hate hot weather and sweating off my makeup while walking a few steps from the front door to my car is not fun. However, this Summer looks like it might be changing my mind. I’ve been eating all kinds of berries: strawberries, raspberries, blueberries, blackberries, etc. and I have a lot left over from this month’s Iron Cupcake, so it was an obvious choice to make these little cakes for this week’s Tyler Florence Fridays Round-up.

I didn’t bake them then entire hour, though. I checked on them at 50 minutes and the tops weren’t just golden brown, they were almost mahogany! Thank goodness I caught them when I did! :) Even though the color was a little dark, they were delicious! This is a perfect little dessert to serve at a dinner party. Just double the recipe and you’ve got enough for 8!

Lemon Pudding Cake with Fresh Mixed Berries
Source: Tyler Florence

1 tbsp unsalted butter
2/3 c superfine sugar
2 eggs, separated
2/3 c reduced-fat buttermilk
2 tbsp lemon juice
1 tbsp lemon zest
1/4 c all-purpose flour
1/4 tsp salt

Garnish:
1 c fresh raspberries
1 c fresh blueberries
1 c fresh blackberries
2 tbsp confectioners’ sugar

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.

Lemon Pudding Cakes 2