Print Options:

Raspberry Lemon Pudding Cakes





Total Time
50 mins



Cool Time
30 mins



Total Time
1 hr 20 mins

“This light and tangy lemon dessert satisfies my longing for lemon pie,” said reader Jeanette Hennings about her original version of this recipe. We added loads of berries for a more summery take. The tender berry cake rises to the top, and the creamy lemon cake sinks to the bottom.

su – Raspberry Lemon Pudding Cakes




Photo: Oxmoor House
 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
Step 1
1

Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.

Step 2
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.

Step 3
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.

Step 4
4

Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.

Step 5
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.

Step 6
6

Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.

Step 7
7

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories189
% Daily Value *
Total Fat 6.3g9%

Saturated Fat 3.2g16%
Cholesterol 82mg28%
Sodium 83mg4%
Total Carbohydrate 30g11%

Dietary Fiber 2.9g11%
Protein 4.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.