1/4cupall purpose flour(for gluten free use almond flour)
1cupcultured buttermilk, shake before measuring
1/2cupfresh squeezed lemon juice
1/4tspcream of tartar, this helps stabilize the egg whites
Preheat oven to 350F Lightly butter 6-8 oven safe bowls, ramekins, or mugs Arrange them in a baking pan or roasting pan with sides. Put a large pot of water on the stove to simmer for your water bath.
Cream the soft butter and sugar together until light and fluffy. Beat in the egg yolks, one at a time, letting each one get incorporated before adding the next, scraping down the sides of the bowl as necessary.
Blend in the lemon zest, flour, and salt, then mix in the buttermilk and lemon juice until everything is well combined.
Beat the egg whites with the cream of tartar until they hold stiff peaks. Lift your beaters straight upright ~ the whipped whites should hold their points and not flop.
Fold the egg whites gently into the batter until no more white streaks or large lumps of egg white remain. Do this gently so you don't deflate the beaten whites, and be patient, it takes a few minutes.
Pour boiling water into your pan with the ramekins to a depth of about halfway up your ramekins.
Ladle the batter into each of the bowls, filling almost full. Depending on their size you'll fill 6-8.
Bake for about 45-50 minutes, or until the cakes are set on top and not super jiggly. Remove from the oven and let cool for 15 minutes before dusting with powdered sugar and serving. Garnish with berries if you like.
Be sure to enjoy it warm!
I used small 8 ounce oven safe bowls and filled them each with about 6 ounces of batter. You can use smaller or larger cups, just keep an eye on the baking time.