Whether you’re planning a quaint little garden party or your sweet tooth is rearing its sweet little head, Momma always has the perfect fix for you! In true fashion, Momma’s Pucker Cakes will have you kissing your cares goodbye! These small but mighty, luscious, lemon-filled cakes topped with fresh-from-the-patch raspberries, blueberries, and blackberries are just the refresh you’ve been looking for! Like always, Momma knew what she was talking about with her irresistible Momma’s Pucker Cakes. Pucker-up buttercup, she’s always got you covered! (Sorry, we just had to say it!) Thanks, Momma!
Ingredients
For the cake:
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar, plus more, to taste, for dusting the ramekins
- 2 egg yolks plus 2 egg whites, divided
- 2/3 cup reduced-fat buttermilk
- 2 tablespoons lemon juice plus 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For the topping:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons confectioners’ sugar
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Use the butter to grease the bottom and sides of four 1-cup ramekins, then lightly sprinkle them with the extra superfine sugar.
Step 3 –Fill a medium roasting pan with enough water to come halfway up the sides of the ramekins.
Step 4 –In a large bowl, add the egg yolks, the buttermilk, the lemon juice, and the lemon zest and use an electric mixer to beat on medium speed until well-combined.
Step 5 –Reduce the mixer speed to low and sift the flour, 2/3 cup of the remaining superfine sugar, and the salt into the lemon mixture, mixing until combined.
Step 6 –Using clean mixer paddles, in a small bowl, add the egg whites and beat until stiff peaks form.
Step 7 –Fold the beaten egg whites into the batter mixture a little at a time until combined.
Step 8 –Evenly divide the batter into the prepared ramekins.
Step 9 –Carefully place the ramekins into the prepared roasting pan, making sure the water reaches only halfway up the sides of the ramekins.
Step 10 –Bake the cakes until the tops spring back when gently pressed and are golden-brown, about 45 minutes.
Step 11 –Transfer the roasting pan to a wire rack and let the cakes cool slightly.
Step 12 –Invert the cakes onto serving plates.
Step 13 –Top the cakes with the raspberries, the blueberries, and the blackberries. Dust the tops of the cakes with the confectioners’ sugar and serve.
