June 4, 2013

Tasty Tuesday - Lemond Pudding Cake with Fresh Mixed Berries


It's Okay To Indulge In A Small Piece Of Cake This Summer !!! 

Okay, so now that summer is here and hopefully we are all still on our diet and workout regimes for the summer. I mean for those who have been hard working on their bodies, it's okay to treat yourself for a day or two. I'm so much of a sweets person and I love love LOVE cake; especially lemon. 

I came stumbling upon Food Network online and I was eyeing this delicious sweetening delight for the longest my eyes have ever seen a cake in it's entire motioning life. This 'Lemon Pudding Cake with Fresh Mixed Berries' premiered on the Food Network channel in 2008 on the show 'Tyler's Ultimate'. 

I'm giving everyone who have been working hard for the past 6 months to take a breather and indulge in a piece of cake. Don't over do yourself now! You can't resist this tasty delight even if you wanted to. Go on and create this desert dish and let me know how tastefully delicious it is! 

BON' APPETITE! 
Recipe After The Jump!
Ingredients

1 tablespoon unsalted butter
2/3 cup superfine sugar, plus more for dusting
2 eggs, separated
2/3 cup reduced fat buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
Garnish:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons 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 45 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.
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