Raspberry Lemon Pudding Cakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 183.8
- Total Fat: 6.1 g
- Cholesterol: 83.2 mg
- Sodium: 39.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
View full nutritional breakdown of Raspberry Lemon Pudding Cakes calories by ingredient
Introduction
"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. "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.Number of Servings: 6
Ingredients
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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
Directions
1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
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.
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.
4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
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.
Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.
Number of Servings: 6
Recipe submitted by SparkPeople user BREEHARDY.
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.
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.
4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
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.
Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.
Number of Servings: 6
Recipe submitted by SparkPeople user BREEHARDY.
Member Ratings For This Recipe
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MUDDER91
