Lemon Pudding Cake with Fresh Berries

My husband loves lemon desserts and lemons speak springtime to me, therefore, I have scoured recipe books and cooking sites for lemon this, lemon that. When I saw the above picture. I knew I had to give it a try.

Lemon Pudding Cake with Fresh Berries

1 tablespoon unsalted butter
2/3 cup superfine sugar (I've heard people have used regular and it has turned out fine)
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 (obviously I just used blackberries...)
2 tablespoons confectioners' sugar

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size). (I actually used smaller ramekins- doubled the recipe and it make 12.) 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.

(I put my ramekins on a large cookie sheet and after sliding it with the ramekins in the oven, I poured glasses of water into the cookie sheet. It worked great but now I do have rings on my cookie sheet....) 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 review: David thought this was really good. Really good wasn't the reaction I was going for so he had to jump and down a little to make me happy. The dessert was very light...perfect for summer or a luncheon but I wanted more tartness so next time I'll definitely put in more lemon juice. I'll try it again but I wanted "lemon" that made your cheeks pucker.

p.s. I found I liked the cake much better chilled but David likes it warm. I will make this again.