Lemon Pudding Cakes With Sugared Raspberries

Published March 24, 2021

Basic Information

  • Total Time: 1 hour 15 minutes (including cooling)

  • Prep Time: 15 minutes

  • Servings: 6 (8-ounce ramekins)

Ingredients

  • For the Pudding Cakes:

  • ¼ cup (57 g) unsalted butter, melted and cooled, plus extra for greasing ramekins

  • 3 large eggs, separated (yolks and whites reserved separately)

  • 1 cup (200 g) granulated sugar, plus extra for berries (optional)

  • ¾ cup (180 ml) buttermilk (or substitute: plain yogurt thinned with 2 tbsp milk)

  • 1 tablespoon (15 g) finely grated lemon zest (from 1–2 lemons)

  • ½ cup (120 ml) fresh lemon juice (from 3–4 lemons)

  • ¼ teaspoon fine sea salt

  • ⅓ cup (43 g) all-purpose flour

  • For the Sugared Raspberries:

  • 6 ounces (170 g) fresh raspberries

  • 1–2 pinches of granulated sugar (adjust to taste)

Preparation Steps

Step 1: Prepare Baking Setup

  • Preheat oven to 350°F (175°C).

  • Grease 6 (8-ounce) ramekins with butter, ensuring all inner surfaces are coated. Place them in a 9×13-inch (33×23 cm) baking pan, spacing them evenly so they do not touch.

Step 2: Make the Lemon Batter

  • In a large mixing bowl, whisk together melted butter, egg yolks, ¾ cup sugar, buttermilk, lemon zest, lemon juice, and salt until smooth and lump-free.

  • Gently fold in the all-purpose flour using a whisk until just combined (avoid overmixing to preserve airiness).

Step 3: Whip Egg Whites

  • In a clean, dry mixing bowl, beat egg whites on medium speed (handheld or stand mixer with whisk attachment) until soft, frothy peaks form (2–3 minutes).

  • Increase speed to high and gradually add the remaining ¼ cup sugar. Beat until stiff, glossy peaks form (tips stand upright when bowl is inverted), about 2–3 minutes more.

Step 4: Fold Egg Whites into Batter

  • Use a rubber spatula to gently fold one-third of the egg whites into the lemon batter, cutting through the center and scraping up from the bottom. This step lightens the batter without deflating the whites.

  • Add the remaining egg whites and fold carefully until no white streaks remain—stop folding when a few streaks persist (overfolding leads to dense cake).

Step 5: Water Bath & Baking

  • Spoon the batter evenly into the prepared ramekins, filling each about ¾ full.

  • Transfer the pan of ramekins to the oven. Carefully pour very hot tap water into the pan to reach halfway up the sides of the ramekins (this creates a moist steam environment for the custard).

  • Bake for 35–40 minutes, until the tops are puffed and lightly golden. Do not overbake—the center will still wobble slightly (it firms up during cooling).

Step 6: Cool Cakes

  • Remove the pan from the oven and let ramekins cool for 15 minutes on a wire rack. Use oven mitts or tongs to transfer ramekins carefully (residual heat will set the pudding).

Step 7: Prepare Sugared Raspberries

  • As the cakes bake, place raspberries in a bowl with 1–2 pinches of sugar. Gently muddle with a spoon to release juice, leaving some whole berries for texture.

  • Let macerate for 15 minutes, then taste. Add more sugar if berries are overly tart.

Step 8: Serve

  • Invert ramekins onto plates (or serve directly in ramekins) and top with the sugared raspberries and their syrupy juices. Serve warm or at room temperature.

Tips & Variations

  • Container Substitution: For a single large cake, use an 8×8-inch (20×20 cm) baking dish. Bake at 350°F for 45–50 minutes, adjusting the water bath depth to halfway up the dish.

  • Sugar Adjustment: Reduce sugar to ¾ cup total for a less sweet version (lemon flavor will be more pronounced).

  • Berry Mix: Swap raspberries for strawberries, blueberries, or a blend. Add 1 tbsp lemon liqueur (e.g., limoncello) to the berry mixture for complexity.

  • Non-Adhesive Ramekins: If using non-stick ramekins, reduce butter to a thin layer to prevent over-greasing.

User Comments

  • “Can it all go in one baking vessel, such as a cake pan?”

Yes! Use an 8×8-inch dish; baking time increases to 45–50 minutes.

  • “Too sweet for me—used ½ cup sugar total, and the lemon shines!”

Adjust sugar to taste (start with ½ cup for a balanced tart-sweet profile).

  • “Mixed berries work beautifully!”

Swap raspberries for blackberries or strawberries; simply add a splash of vanilla extract for depth.

  • “Quick to make and deliciously light!”

The recipe’s key: underbaking slightly ensures the iconic “pudding base” beneath a fluffy sponge.

Enjoy this bright, zesty dessert with its creamy custard and tart-sweet berry topping!