Lemon Sun Cakes with Berries and Cream

Directions

1. 1.

   Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.

2. 2.

   Whisk together flour, baking powder, zest, and salt.

3. 3.

   Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.

4. 4.

   Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.

5. 5.

   While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.

6. 6.

   Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).

7. 7.

   Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.