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Lemon Pudding Cakes with Raspberries

This recipe has more lemon and less sugar than the standard with the added surprise of pink berries. If you can find Meyer lemons I'm infatuated with their sweet juice and yellow-orange peel, but any lemons will do the trick. I've played around with the proportions of the ingredients to come up with a recipe that produces four portions with a most tender cake and a small puddle of pudding in the bottom.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author Lynne


  • 2 whole lemons
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter, very soft
  • 2 eggs, separated pastured
  • 3 tablespoons  all-purpose flour or gluten-free flour
  • 1/8 teaspoon salt
  • 3/4 cup milk at room temperature
  • 1/2 cup fresh or frozen raspberries
  • confectioner's sugar optional


  1. Grate the zest from the lemons into a medium mixing bowl to get about 1 heaping tablespoon. Juice the lemons into a small bowl to get about 4 tablespoons and set aside.

  2. Add the sugar to the mixing bowl with the lemon zest and use your fingers to rub the zest into the sugar, tinting it yellow and releasing its scent.
  3. Cream the butter with the lemon sugar with a sturdy whisk or using a hand blender. Add the egg yolks and beat again until well mixed. Add the flour and salt and mix on low speed until blended. It will be very thick and stuck in the whisk or beaters, but will release once you add the liquids.

  4. Add the reserved lemon juice followed by the milk and mix until it is smooth and thick as pancake batter.

  5. Bring a teapot of water to a boil and preheat the oven to 350°F. Set 4 ungreased 6-ounce ramekins into a baking dish.
  6. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the whites into the batter to make an airy batter. Distribute the batter into the ramekins. Push 5 or 6 raspberries into the batter in each of the ramekins.

  7. Set the baking dish on the oven rack and pour the boiling water into it to reach 1 inch up the sides of the ramekins. 

  8. Bake for 40 to 45 minutes until the puddings are set. (You can check the center with a knife.) They will be puffed up and deeply golden brown on top. 

  9. Cool on a rack and serve warm or chilled with a dusting of confectioner's sugar, if desired.