This Lemon Pudding Cake Recipe is made in RAMEKIN Bowls, and is topped with fresh raspberries, blackberries OR blueberries!
Note - You can substitute the buttermilk with 2/3 cup of milk, including 2 tsps. vinegar or lemon juice.
1 tbsp. unsalted butter
2/3 cup very-fine sugar
2 eggs, separated
2/3 cup *buttermilk
2 tbsps. lemon juice
1 tbsp. lemon zest
1/4 cup all-purpose flour
1/4 tsp. salt
1 1/2 cups fresh red raspberries
1 1/2 cups fresh blackberries or blueberries
2 tbsps. confectioner's (powdered) sugar
In a mixer, or using an electric hand mixer, mix the egg yolks, buttermilk, lemon juice and the lemon and beat until well combined.
Reduce the speed to "low", and mix in the flour, sugar and salt.
In another bowl, beat the egg whites until stiff peaks form.
Add the egg whites to the flour mixture, a little at a time, gently on "low", until combined.
Divide the batter evenly among 4, (buttered and floured), ramekins.
Set the ramekins in a baking dish with water that reaches half way up the outsides of the ramekins.
Bake at 325° F for approximately 60 minutes, or until the top of the cake springs back when gently touched, and the cakes have a golden colour.
Allow the cakes to cool for about 10 minutes, and then invert them onto a plate.
Garnish the pudding cakes with fresh raspberries and blueberries (or blackberries). and dust with confectioner's sugar.
Enjoy your Raspberry Pudding Cake!
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