Raspberry-Lemon Custard Cakes Recipe

Name: Raspberry-Lemon Custard Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pint raspberries; 4 large egg whites; 3 large egg yolks; 3/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1 1/2 teaspoons raspberry extract; 1 teaspoon lemon zest; 1/4 cup lemon juice; 1 cup milk; confectioners' sugar (for dusting)

Servings: persons

1
Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
2
Heat oven to 350u00b0F.
3
You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
4
Beat egg whites in a medium bowl with mixer on medium speed until foamy.
5
Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
6
With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
7
Beat in flour, extract, lemon zest and juice.
8
Gradually beat in milk.
9
Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
10
Divide batter among prepared cups (cups should be filled to the top).
11
Place cups in hot water in roasting pan.
12
Bake until puddings are puffed and golden brown on top -- about 24 minutes.
13
Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pint raspberries, 4 large egg whites, 3 large egg yolks, 3/4 cup granulated sugar, and more.

Yes, Raspberry-Lemon Custard Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Lemon Custard Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions