Yesterday afternoon, I made this dessert. It came out perfectly, and I must say it's one of the easiest desserts I've made. It has the distinct buttermilk tang to it, which marries well with the sweet meyer lemon juice. The top comes out like a springy light cake and the pudding on the bottom is almost custard-like. Very good for serving company, and the presentation is beautiful! They'll never know you didn't slave over it!
(I've put my two cents worth in as well)
MEYER LEMON BUTTERMILK PUDDING CAKE
WITH FRESH BERRIES
1 1/2 cups buttermilk
1 cup sugar, divided
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 (I used salted, and it was fine!)
1/8 teaspoon salt
3 large egg whites
Whipping cream (just buy a pint, and use what you want)
Asst berries (I used strawberries in halves, blueberries and blackberries)
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish well.
Blenderize until smooth:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until 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. Set both into the preheated oven. Pour enough hot water into roasting pan to come halfway up sides of dish. (your dish will float just a bit) Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. (mine was exactly 45)
Remove dish from roasting pan. Cool cake completely in baking dish on rack. (very important!)
Refrigerate until cold, at least 3 hours and up to 6 hours.
Spoon pudding cake out into shallow bowls.
Pour cream around cake. Top with berries. (Actually, I whipped up about 1/3 pint of the cream and added a TBSP of sugar. I placed the berries on top of the dessert, then dolloped the whipped cream on top of that. Much prettier presentation, imo)