Lemon Pudding Cake with Berries
Baked in ramekins and then inverted onto a plate, this sweet and lemony dessert is a cross between a cake and pudding. Once inverted, the bottom layer is a moist cake-like consistency and the top layer is similar to a lemon curd. Serve warm or room temperature with berries and powdered sugar for a festive dessert.Based on a recipe by Tyler Florence. https://www.foodnetwork.com/recipes/tyler-florence/lemon-pudding-cake-with-fresh-mixed-berries-recipe-1910541
Servings: 4 servings
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar plus additional for dusting ramekins if unavailable, process granulated sugar in food processor or blender for 2 minutes
- 2 large eggs room temperature and separated
- 2/3 cup reduced fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unbleached flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons confectioners' sugar
- Preheat oven to 325 °F. Butter and lightly sugar 4 ramekins (about 1-cup size). Gather a rimmed pan, like a roasting pan or lasagna pan, that will fit all four ramekins. Add water to pan until halfway up sides of ramekins.
- In large bowl of stand mixer, beat egg whites until stiff peaks form. Set aside in clean bowl.
- In empty large bowl of stand mixer, add egg yolks, buttermilk, lemon juice and zest; beat until well mixed. With mixer on low speed, sift in flour, sugar, and salt; mix until combined.
- Use a whisk to gently incorporate a portion of reserved egg whites at a time. Mixture should be uniformly mixed but handled as little as possible. Distribute evenly into prepared ramekins and place ramekins in pan with water.
- Bake 45 minutes, until golden and top springs back when pressed gently. Cool slightly, invert onto plate. Sprinkle berries around cakes and dust with powdered sugar. If not serving immediately, wait until ready to serve to invert onto plate.