Lemon Pudding Cake
By Keli
Ingredients
- 1 Tbsp unsalted butter
- 2/3 cup superfine sugar
- 2 eggs separated
- 2/3 cup buttermilk
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1/4 cup flour
- 1/4 tsp salt
- Garnish
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- powdered sugar
Details
Preparation
Step 1
Preheat oven to 325 degrees
-Butter and lightly sugar 4 ramekins (1 cup size)
-Using mixer, add egg yolks, buttermilk, lemon juice, lemon zest and beat well.
-Reduce speed and sift in flour, sugar and salt. Continue to mix until combined.
-Beat egg whites until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly among ramekins then bake in a water bath, filling the roasting pan 1/2 way up the side of the ramekins with water.
-Bake 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 an dust with powdered sugar.
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