Lemon Soufflé Pudding Cake
Ingredients
- 4 tablespoons (½ stick) unsalted butter, room temperature, plus more for baking dish
- ¾ cup granulated sugar, plus more for baking dish
- 1 cup buttermilk
- ½ cup crème fraîche or sour cream
- 2 teaspoons finely grated lemon zest
- ½ cup fresh lemon juice
- 3 large eggs, separated
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- Powdered sugar (for serving)
- Fresh blackberries (for serving; optional)
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