Lemon Pudding Cake with Fresh Mixed Berries

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Intermediate

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:
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      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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      5

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      Read all 2 reviews

      • on June 28, 2014

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        Ever since we made this....it is now our favorite dessert....light lemon flavor makes it a great refreshing dessert!!...Make it!!....You will be glad you did!!

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      • on July 04, 2013

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        These mini cakes are super easy to make. And they are amazing to look at when assembled. These are light but satisfying !

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