Things are about to go from simple to sophisticated in about 2 seconds. Last Summer in my state of baking mania, I came across this great lemon cake recipe from epicurious.com. Since berries were sweet and on sale all the time I was always looking for different ways to cook them and this cake goes well with lots of fresh berries served on the side. The consistency is a hybrid of a custard and a spongecake. It requires working with meringue but don’t freak out yet, that’s actually the fun part. The meringue gives the cake a lightness and the tartness of the lemon makes this a perfect treat on a warmer night. Now I miss Summer or maybe I just miss making this cake? This easy dessert will make you look like a pastry guru but no one really has to know how simple it was for you.
- 1 tablespoons unsalted butter
- 2/3 cup superfine sugar
- 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
- Preheat oven to 325 degrees. Butter and lightly sugar 4 ramekin.
- In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to slow and sift in flour, sugar, and salt. Continue to mix until combined.
- In a separate mixing bowl, beat egg whites until stiff peaks form. Gently fold whipped egg whites into the egg mixture, a little at a time until the two mixtures are combined. Divide evenly into ramekins and place on a roasting pan. Fill pan with hot water halfway up the sides of the ramekin.
- Bake for 60 minutes or until top springs back when gently pressed and the cakes are golden brown. Allow to cool completely before inverting onto a plate. Serve chilled with fresh berries. I love this with raspberries, strawberries, and blueberries.