Lemon Pudding Cake With Fresh Mixed Berries
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Unsalted Butter2 tbsps
Sugar (confectioners')2 cup
Buttermilk (reduced fat)2 tbsps
Lemon Juice1 tbsp
Lemon Zest1 cup
All-Purpose Flour1 tsp
Salt1 cup
Raspberry (fresh)1 cup
Blueberry (fresh)1 cup
Blackberry (fresh)Directions:
1
Watch how to make this recipe
2
Preheat oven to 325 degrees F
3
Butter and lightly sugar 4 ramekins (about 1-cup size)
4
In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined
5
Reduce the speed to low and sift in flour, sugar and salt
6
Continue to mix until combined
7
Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time
8
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
9
Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color
10
Allow to cool slightly, then carefully invert onto a plate
11
Serve with fresh berries and dust with powdered sugar