Servings: 20

Weight Watcher Smart Points: 0

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • berries, optional
  • 1 egg, separated
  • ¼ cup granulated sugar, plus more for dusting
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons white whole wheat flour


  1. Preheat the oven to 325°F (162°C) and butter and lightly sugar two 1-cup ramekins
  2. In a small mixing bowl with a hand mixer, beat the egg white until you have stiff peaks
  3. Set this aside.In a medium bowl using the same beaters, beat together the egg yolk, buttermilk, lemon juice, and lemon zest until thoroughly combined.Using a rubber spatula, fold in the flour, sugar and salt.Gently fold the egg whites into the liquid mixture a little at a time.Divide the batter between the two greased ramekins.Place the ramekins in a small roasting tray and fill the tray with water, just halfway up the sides of the ramekins.Bake for 25-30 minutes or until the tops of the cakes spring back when lightly pressed.Remove the cakes from the oven, cool for 5 minutes on a cooling rack, and then carefully invert the cakes onto their serving plates.Serve immediately or let them cool completely, refrigerate and serve cold
  4. These keep well refrigerated for up to 3 days.Right before serving, garnish with berries, if desired.

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