Lemon Pudding Cake with Fresh Mixed Berries

This past week I made two cakes, a lemonade cake and a lemon pudding cake.  My lemonade cake was an epic failure.  I'm serious.  This cake was so bad that I couldn't even give it away to my human garbage disposal co-workers.  Let's just say one melted can of lemonade concentrate mixed with 3/4 cup powdered sugar and then soaked into a cake only be to garnished with more yellow colored sugar is NOT good eats.  It looked tasty enough but don't let looks fool you.  It was so throat wrenchingly sweet.  Death by lemonade cake!   You'd need a gallon of water to wash the cake down. I'm cringing just thinking about it.  I should post the recipe and see if anyone else has better luck with it.

My second cake came out much nicer.  No artificial ingredients this time, just real lemon juice and zest.  My sweet Facebook friend Kim from Ordinary Recipes Made Gourmet  liked my cake so much that she posted about it on her own food blog. She even suggests a nice whipped cream to go on top along with the recipe.   I have to admit it looks way better on her blog than mine. haha!  Go check it out.

Lemon Pudding Cake
Tyler's Ultimate 
1 tbsp. unsalted butter
2/3 c. superfine sugar
2 eggs, separate the white from the yolk
2/3 c. reduced fat buttermilk
2 tbsp. lemon juice
1 tbsp. lemon zest
1/4 c. all-purpose flour
1/4 tsp. salt

For the 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.

The cake looks pretty fancy schmancy, eh?   Most importantly, it tasted good and didn't make me want to cut my tongue out afterward.


redkathy said…
Cut your tongue out, OMG You're a trip! Don't feel bad, I made a mandarin orange cake and left out the baking soda AND powder AND vanilla!! And I wasn't under the influence either, go figure. At least yours looks beautiful! The pudding cake photo is just wonderful and the cake sounds really good. I gained about five pounds this winter trying to improve my baking skills. Time for some summer salads I guess. Anyhow beautiful photo display as always and they look great on your blog!
K and S said…
the 2nd one looks lovely :) hard to believe the 1st one was bad, but I'll take your word for it!
Bob said…
Well, yes, it's always best when dessert doesn't make you want to cut out your own tongue. Unless it's because it's so good every other taste would just be epic disappointment... no, that would be bad too.

Anyway, both the cakes look great, even if I only really want to try one of them. ;) I've been wanted to make pudding cake since I saw a recipe for it in CI a couple months ago.
Erica said…
I love both cakes......Absolutely delicious and beautiful pictures, Poky!