Best 2 Raspberry Lemon Pudding Cakes Recipes
Calling all pudding cake lovers! If you're craving a delightful dessert that combines the vibrant flavors of raspberries and lemons, look no further. Our ultimate guide to raspberry lemon pudding cakes has got you covered. Get ready to embark on a culinary journey as we explore the secrets behind achieving moist, fluffy cakes with a velvety pudding filling that bursts with citrusy freshness and fruity delight. Whether you prefer classic bundt cakes, elegant individual ramekins, or gluten-free options, we've got the perfect recipe for every occasion. So, gather your ingredients, preheat your oven, and let's dive into the world of raspberry lemon pudding cake perfection.
Check out the recipes below so you can choose the best recipe for yourself!
WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
- Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
- Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
- Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.
RASPBERRY LEMON PUDDING CAKES
Steps:
- 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.
Tips:
- Choose ripe raspberries: Fresh, ripe raspberries will give your cakes the best flavor. Look for berries that are plump and brightly colored, with no signs of bruising or mold.
- Don't overmix the batter: Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
- Bake the cakes until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cakes are cooked through.
- Let the cakes cool completely before frosting them: This will help to prevent the frosting from melting.
- Store the cakes in an airtight container at room temperature for up to 3 days: You can also freeze the cakes for up to 2 months.
Conclusion:
These raspberry lemon pudding cakes are a delicious and easy-to-make treat that are perfect for any occasion. The combination of sweet raspberries and tangy lemon is sure to please everyone. With just a few simple ingredients, you can create a dessert that will be the star of the show. So next time you're looking for a quick and easy dessert, give these raspberry lemon pudding cakes a try. You won't be disappointed!
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