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 

Ingredients:

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

Directions: 

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.