Ingredients for Raspberry Lemon Pudding Cake
- Fresh Lemon Juice
- 2 tablespoons cornstarch
- Fresh Raspberries
- 1 cup granulated sugar
- Eggs
- 1 cup buttermilk
- 1 teaspoon lemon zest
- Vanilla Extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
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How to Make Raspberry Lemon Pudding Cake
- Preheat oven to 350°F (175°C).
- Lightly oil six 8-ounce ovenproof custard cups or ramekins.
- Place the cups in a 2-inch deep baking pan.
- Heat water to add to the pan just before baking.
- In a medium bowl, whisk together 1/4 cup lemon juice and 2 tablespoons cornstarch until smooth.
- Gently fold in 1 cup fresh raspberries and 1/2 cup granulated sugar. Set aside.
- In a clean, dry bowl, beat 3 large egg whites with an electric mixer until stiff peaks form. Set aside.
- In a large bowl, whisk together 3 large egg yolks, 1 cup buttermilk, and the remaining 1/2 cup granulated sugar until light and pale.
- Whisk in 1 teaspoon lemon zest, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup all-purpose flour, and 1 teaspoon baking powder until just combined.
- Gently fold in the raspberry mixture, then carefully fold in the beaten egg whites until just combined.
- Evenly spoon the batter into the prepared cups, filling each about 2/3 full.
- Pour very hot water into the baking pan until it reaches halfway up the sides of the cups.
- Bake for 40-50 minutes, or until the cakes are puffed, firm to the touch, and golden brown.
- Let cool slightly in the pan before carefully removing the cakes.
- Refrigerate for at least 2 hours before serving chilled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
152g
Fat
5g
Carbs
17g
