Tyler Florence's Lemon Pudding Cake With Fresh Mixed Berries

tanowens's Note:

I would love to take credit for this cake but it this is Tyler Florence's recipe. Simply devine! Not to heavy and not to light! There is no "pudding" in this cake and I would probably change this to Lemon Curd Cake if it was mine because it make a wonderful lemon curd type topping!

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Serves: 4

Yield: 4.0 1 CUP R ...

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

Garnish

• 1 cup fresh raspberry
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 tablespoons confectioners' sugar
• whipped cream (optional)

Directions:

1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
2. 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.
3. Bake for 40 - 60 minutes (see Note below) 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, dust with powdered sugar top with whip cream.
4. Note: If your oven cooks slow/less hot, you will probably need 60 minutes. If not, you will probably only need approx 40 minutes to cook.