Lemon Buttermilk Pudding Cake with Chantilly Cream and Berries

The perfect summer dessert.

Light creamy pudding cake with a strong lemon zest flavor (in a good way) - with raspberries and chantilly cream. Its the sort of dessert that seems light when you are eating it (but probably its got lots of calories). To me, there is something amazing about dessert with lemon zest - they make me really happy.

I substituted my favorite Chantilly cream recipe, reviewed here, but the listed recipe looks pretty similar.

One note of caution - the little cakes (cooked in ramekins) cook quickly. The recipe instructs to cook until the top is cracked and brown - but mine never turned brown. I baked them for 27 minutes, and wished I had preserved more of the soft creaminess by baking for only 23 or 24 minutes.

A rare visit from my mother in law led me to make this dessert - and I cannot wait to make it again.