Tyler Florence'S Lemon Pudding Cake With Fresh Mixed Berries

• 1 tablespoon unsalted butter
• 2/3 cup superfine sugar
• 2 eggs, separated
• 2/3 cup 2% buttermilk
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Garnish
• 1 cup fresh raspberry
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 tablespoons confectioners' sugar
• whipped cream (optional)

1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
2. 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.
3. Bake for 40 - 60 minutes (see Note below) 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, dust with powdered sugar top with whip cream.
4. Note: If your oven cooks slow/less hot, you will probably need 60 minutes. If not, you will probably only need approx 40 minutes to cook.

unsalted butter, superfine sugar, eggs, buttermilk, lemon juice, lemon zest, flour, salt, fresh raspberry, fresh blueberries, fresh blackberries, sugar, whipped cream

Taken from www.food.com/recipe/tyler-florences-lemon-pudding-cake-with-fresh-mixed-berries-455676 (may not work)