Raspberry Lemon Pudding Cakes Recipe

Name: Raspberry Lemon Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 large eggs, separated; 1/2 cup granulated sugar; 3 tablespoons flour; 2 tablespoons melted butter; Finely shredded zest of 1 lemon; 3 tablespoons fresh lemon juice; 1 cup low-fat (1%) milk; 1/8 teaspoon cream of tartar; 2 2/3 cups (12 oz.) raspberries, divided; Powdered sugar

Servings: persons

2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar

1
1. Preheat oven to 350u00b0. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
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2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
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3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
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4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
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5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
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Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.

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 10 ingredients. The key ingredients include: 2 large eggs, separated, 1/2 cup granulated sugar, 3 tablespoons flour, 2 tablespoons melted butter, and more.

Yes, Raspberry Lemon Pudding 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.

Raspberry Lemon Pudding Cakes

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