LEMON PUDDING CAKES WITH SUGARED RASPBERRIES
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
- In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
- Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
- Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
- Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
- Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
- As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
- Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.
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Redemption Pavilion Parish
[email protected]Not bad!
Mokoddus Mia
[email protected]These cakes were easy to make and turned out great!
Khalidafghan0550 Khalidafghan
[email protected]I love lemon cakes and these were no exception. They were so moist and flavorful.
Ndi Rodrick
[email protected]These cakes were a bit dry, but the lemon flavor was good.
Bayere pleasant
[email protected]I followed the recipe exactly and the cakes turned out perfectly.
Ali Rayan
[email protected]These cakes were a bit too sweet for my taste, but they were still good.
Shadow_flores2009 Flores
[email protected]Not bad!
Rakib Mansuri
[email protected]These cakes were easy to make and turned out great! I will definitely be making them again.
Rinan rinan
[email protected]I love lemon pudding cakes and these were no exception. They were so moist and flavorful. The sugared raspberries were a great addition.
bontle baloleleki
[email protected]These cakes were a bit dry, but the lemon flavor was good. I think I would try making them again with more butter or oil.
Mark Gilchrist
[email protected]Delicious!
sunny shrestha
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were moist and fluffy, with a lovely lemon flavor. The sugared raspberries were a nice touch. I will definitely be making these again!
Queen baby
[email protected]These cakes were a bit too sweet for my taste, but they were still good. The texture was nice and moist, and the lemon flavor was prominent. I think I would try making them again with less sugar.
Amo Moagi
[email protected]I love lemon desserts and these cakes were no exception. They were so moist and flavorful. The sugared raspberries were a great addition. I will definitely be making these again.
Samson Kipkosgei
[email protected]These cakes were easy to make and turned out great! The lemon flavor was subtle and the cakes were moist and fluffy. I would definitely make them again.
Jamaal Lynn
[email protected]I made these cakes for a potluck and they were a hit! Everyone loved them. They were so light and fluffy, and the lemon flavor was just right. The sugared raspberries were a nice touch too. I will definitely be making these again.
Zayid Ali
[email protected]These lemon pudding cakes were a delightful treat! The texture was moist and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. The sugared raspberries added a lovely touch of sweetness and crunch. I would definitely r