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Meyer Lemon Buttermilk Pudding Cake With Fresh Berries

Makes 6 to 8 servings

• 1 1/2 cups buttermilk
• 1 cup sugar (divided use)
• 4 large egg yolks
• 1/3 cup fresh Meyer lemon juice
• 1/4 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/8 teaspoon salt
• 3 large egg whites
• Whipped cream
• Assorted fresh berries

Preheat oven to 350 degrees. Butter an 8-by-8-by-2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl.

Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until whites are stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).

Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Garnish cake with whipped cream.

Top with berries.

(From Bon Appetit, January 2005)

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