Raspberry Lemon Pudding Cake Recipe

Name: Raspberry Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon fresh lemon juice; 2 teaspoons cornstarch; 12 ounces fresh raspberries (or frozen); 1 cup sugar; 3 large eggs, separated; 1 cup buttermilk; 1 teaspoon grated lemon peel; 1/2 teaspoon vanilla extract; 1 pinch salt; 1/2 cup flour; 1/2 teaspoon baking powder

Servings: persons

1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh raspberries (or frozen)
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 pinch salt
1/2 cup flour
1/2 teaspoon baking powder

1
Preheat oven to 350u00b0F.
2
Lightly oil six ovenproof custard cups or six 8 oz ramekins.
3
Place the cups in a 2 inch deep baking pan.
4
Begin to heat water to add to the pan just before baking.
5
In a bowl, combine the lemon juice with the cornstarch.
6
Add the raspberries and 1/2 cup of the sugar and toss lightly.
7
In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
8
In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
9
Beat in the lemon peel, vanilla, salt, flour and baking powder.
10
Gently stir in the raspberry mixture, then fold in the beaten egg whites.
11
Spoon the batter evenly into the prepared cups.
12
Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
13
Bake until puffed, firm on top and golden, 40-50 minutes.
14
Refrigerate and serve chilled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 tablespoon fresh lemon juice, 2 teaspoons cornstarch, 12 ounces fresh raspberries (or frozen), 1 cup sugar, and more.

Yes, Raspberry Lemon Pudding Cake 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.

Raspberry Lemon Pudding Cake

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