I normally don’t like Summer. I hate hot weather and sweating off my makeup while walking a few steps from the front door to my car is not fun. However, this Summer looks like it might be changing my mind. I’ve been eating all kinds of berries: strawberries, raspberries, blueberries, blackberries, etc. and I have a lot left over from this month’s Iron Cupcake, so it was an obvious choice to make these little cakes for this week’s Tyler Florence Fridays Round-up.
I didn’t bake them then entire hour, though. I checked on them at 50 minutes and the tops weren’t just golden brown, they were almost mahogany! Thank goodness I caught them when I did! 
Even though the color was a little dark, they were delicious! This is a perfect little dessert to serve at a dinner party. Just double the recipe and you’ve got enough for 8!
Lemon Pudding Cake with Fresh Mixed Berries
Source: Tyler Florence
1 tbsp unsalted butter
2/3 c superfine sugar
2 eggs, separated
2/3 c reduced-fat buttermilk
2 tbsp lemon juice
1 tbsp lemon zest
1/4 c all-purpose flour
1/4 tsp salt
Garnish:
1 c fresh raspberries
1 c fresh blueberries
1 c fresh blackberries
2 tbsp confectioners’ sugar
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 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 and dust with powdered sugar.
{ 16 comments… read them below or add one }
Your little cake looks and sounds wonderful. I can’t get enough of fresh berries right now either. What a pretty way to use them.
Pretty! Looks tasty too!
Oh this looks so tasty. I love lemon mixed with fresh berries.
Gorgeous, absolutely gorgeous! Fresh, seasonal berries are my favorite!
This looks like summer on a plate – yum!
Oh my that is making my mouth water! It looks deeeeeeelicious!
Wow…that looks good! The berries look so inviting!
I miss fresh local berries although I can get good strawberries here. This looks so good and such a nice dessert for summer too.
Yes, I remember baking those for well under an hour, too.
But they were great, and paired with fruit they are an excellent choice!
Had I not lost power, I’d have made these, too. I can’t wait to try them. While I love keylime, I’d decided lemon was the way to go, too.
Oh, I think I’m making these next!
I’m with you. I hate, hate, hate hot weather. I have to do all my gardening and weeding before 9 AM, because after that, it’s air conditioning time.
These just look so summery and tasty, I need to stop postponing things and just make it.
looks beautiful.
Lemony desserts somehow scream summer to me. This looks delightful.
I have to say that I’m not a big fan of summer either. I love the kids being out of school, vacation, cookouts…..just not a fan of heat and humidity : ) I also LOVE lemon desserts and berries together in any combination!! Looks terrific!
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