Lemon Pudding Cake With Raspberry Sauce Recipes

RASPBERRY LEMON PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Lightly oil six ovenproof custard cups or six 8 oz ramekins.
• Place the cups in a 2 inch deep baking pan.
• Begin to heat water to add to the pan just before baking.
• In a bowl, combine the lemon juice with the cornstarch.
• Add the raspberries and 1/2 cup of the sugar and toss lightly.
• In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
• In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
• Beat in the lemon peel, vanilla, salt, flour and baking powder.
• Gently stir in the raspberry mixture, then fold in the beaten egg whites.
• Spoon the batter evenly into the prepared cups.
• Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
• Bake until puffed, firm on top and golden, 40-50 minutes.
• Refrigerate and serve chilled.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON PUDDING CAKE WITH A RASPBERRY COULIS

Steps:

• 1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• 2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined.
• 3. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
• 4. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• 5. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly.
• 6. For Coulis: Blend the raspberries, sugar, lemon juice and vanilla in a blender or food processor. There will be some chunks of fruit left in the mixture.
• 7. Pour the mixture through a fine sieve into a bowl, pressing on the fruit to release all of the juices. Strain out all the seeds and fruit bits
• 8. To serve, spoon some of the raspberry sauce in the center of each plate then carefully invert each cake onto a plate. Place 2 raspberries in the center of each cake for garnish.

WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM

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.

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES

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.