Preheat oven to 325° F. Butter and lightly sugar 4 ramekins (about 1-cup size).
In a medium bowl, using a whisk, mix together egg yolks, buttermilk, lemon juice, and lemon zest until well combined. Sift in flour, sugar, and salt, and continue to mix until just combined.
In a separate squeaky-clean bowl, using a hand-mixer with the whisk attachment, beat the egg whites to stiff peaks. Make sure not to over beat the eggs, just until stiff peaks, make sure they aren’t dry.
Gently fold the whipped egg whites into the flour mixture, a little at a time, making sure not to deflate the beaten eggs.
Divide the batter evenly among the prepared ramekins. Set the filled ramekins in a 13x9 baking pan, or in a large roasting tray. Fill the baking pan with hot water so it goes halfway up the sides of the ramekins, being careful not to get water into the inside of the ramekins.
Carefully place the water bath with filled ramekins in the oven, and bake for 40-45 minutes, or until the top springs back when gently pressed, and the cakes have a nice golden brown color. Remove the baking pan from the oven, allow the cakes to cool slightly, and remove the ramekins from the water bath. Wipe the outside of the ramekins dry with a towel.
To serve, run a paring knife or offset spatula around the outside of the cake. Place a plate on top of a ramekin, and carefully turn over the plate and the ramekin, holding them together. Remove the ramekin off the top to reveal the layer of cake and pudding. Garnish with berries and a sprinkling of powdered sugar.
Store cooled cakes in the refrigerator.
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