Before You Start
A water bath is needed for baking these pudding cakes. The water helps regulate the temperature and cooks the cakes evenly.
- Preheat the oven to 325°F on Bake Mode with a rack set on position 3.
- Spray eight 1 cup custard cups with pan spray and dust with 2 teaspoons of sugar.
- In a medium bowl, whisk together the 11 ⁄3 cups sugar, egg yolks, buttermilk, lemon juice and zest.
- Sift together the flour and kosher salt and whisk into the buttermilk and egg mixture.
- Whip the egg whites to soft peaks and combine the two mixtures by gently folding the egg whites in.
- Divide the batter evenly between the custard cups.
- Place ramekins into two 9x13 pans and fill with hot water halfway up the side of the ramekins.
- Place the pans side by side into the oven and bake in a hot water bath for about 35–40 minutes or until the tops are lightly golden brown and the cake tops spring back when gently pressed.
- Allow cakes to cool for 5 minutes before removing them from the water.
- Allow the ramekins to cool, then wrap and store in the refrigerator for at least 3 hours or overnight.
- To unmold the cake, run a butter knife gently around the edges of the cakes.
- Place a plate over the ramekin, turn upside down and gently shake to release the cake.
- Top with whipped cream and fresh berries.