Name: Lemon-Soufflé Pudding Cake
Yield: 8 Servings
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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Eva Kolenko

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

Recipe notes