{"slug":"lemon-pudding-cakes-raspberries","collection":"recipes","is_recipe":true,"visibility":"public","title":"Lemon Pudding Cakes with Raspberries","description":"Individual lemon pudding cakes baked in ramekins in a water bath, with a soufflé top and custardy base, served with lightly sugared fresh raspberries.","body_md":"\nThese tart and lightly sweet desserts are easy to make, delicious, and\nare ready to go in just a few hours.\n\n## Source\n\nhttps://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries\n\n## Change Log\n\n-   Exchanged olive oil for butter.\n-   Changed method for combining ingredients\n\n## Special Equipment\n\n-   6 8-ounce ramekins\n-   9x13x2\" baking dish\n\n## Preheat Oven\n\nPreheat oven to 350°F.\n\n## Ingredients\n\n-   60ml (¼ cup) olive oil, plus more for greasing ramekins\n-   3 large eggs, separated\n-   200g (7oz) granulated sugar; divided into two: 3/4 cup and the\n    remaining\n-   180ml (¾ cup) buttermilk\n-   1 tablespoon finely grated lemon zest (about 1 to 2 lemons)\n-   120ml (½ cup) lemon juice (3 to 4 lemons)\n-   1/4 tsp salt\n-   43g (2oz) all-purpose flour\n-   170g (6oz) raspberries\n\n## Method\n\n### Prep equipment\n\n1.  Preheat oven to 350°F.\n2.  Grease ramekins with a bit of olive oil.\n3.  Place ramekins in a 9x13x2\" baking dish; evenly spaced without\n    touching one another.\n\n### Combine base\n\nIn a large bowl, whisk together:\n\n-   Olive oil\n-   Egg yolks\n-   Salt\n-   3/4 cup of sugar\n-   Flour\n-   Lemon zest\n\nNext, slowly whisk in until smooth:\n\n-   Buttermilk\n-   Lemon juice\n\n### Whip Egg Whites\n\n1.  Using a stand mixer, whip egg whites to soft peaks.\n2.  Gradually add sugar.\n3.  Continue to whip egg whites/sugar to stiff peaks.\n\n### Combine\n\n1.  Add the egg whites to the base mixture.\n2.  Using a rubber spatula, fold whites into base until only a few white\n    streaks remain.\n\n### Bake\n\n1.  Evenly distribute the mixture into the six ramekins.\n2.  Place baking dish (containing ramekins) in oven.\n3.  Fill the baking disk with hot water, half way up the sides of the\n    ramekins.\n4.  Bake 35 to 40 minutes. until puddings are puffed and lightly\n    browned.\n\n### Cool\n\n1.  Carefully remove baking disk from oven.\n2.  Remove ramekins from baking dish (use rubberized tongs and spatula\n    to assist).\n3.  Place ramekins on a wire cooling rack and let cool to room\n    temperature.\n\n### Prepare Raspberries\n\nWhile the pudding are cooling:\n\n1.  Place raspberries in a bowl.\n2.  Add a little sugar (maybe 1 tablespoon).\n3.  Lightly crush berries and let sit.\n\n### Serve\n\n1.  Taste berries; add more sugar if needed.\n2.  Spoon berries over puddings.\n3.  Serve\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n","draft":false,"servings":"6","prep_time":"20 minutes","cook_time":"40 minutes","total_time":"1 hour 30 minutes","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries","created_at":"2021-04-03T23:09:58Z","updated_at":"2026-07-30T12:01:16.973353Z","categories":["dessert"],"tags":["Lemon","Raspberries"],"methods":["Baked"],"themes":["Individual Servings","Vegetarian"],"ingredients":[{"section":"","items":["-   60ml (¼ cup) olive oil, plus more for greasing ramekins","-   3 large eggs, separated","-   200g (7oz) granulated sugar; divided into two: 3/4 cup and the","-   180ml (¾ cup) buttermilk","-   1 tablespoon finely grated lemon zest (about 1 to 2 lemons)","-   120ml (½ cup) lemon juice (3 to 4 lemons)","-   1/4 tsp salt","-   43g all-purpose flour","-   170g (6oz) raspberries"],"parsed":[{"raw":"-   60ml (¼ cup) olive oil, plus more for greasing ramekins","qty":60,"unit":"ml","item":"olive oil","prep":"plus more for greasing ramekins"},{"raw":"-   3 large eggs, separated","qty":3,"item":"large eggs","prep":"separated"},{"raw":"-   200g (7oz) granulated sugar; divided into two: 3/4 cup and the","qty":200,"unit":"g","item":"granulated sugar; divided into two: 3/4 cup and the"},{"raw":"-   180ml (¾ cup) buttermilk","qty":180,"unit":"ml","item":"buttermilk"},{"raw":"-   1 tablespoon finely grated lemon zest (about 1 to 2 lemons)","qty":1,"unit":"tbsp","item":"finely grated lemon zest"},{"raw":"-   120ml (½ cup) lemon juice (3 to 4 lemons)","qty":120,"unit":"ml","item":"lemon juice"},{"raw":"-   1/4 tsp salt","qty":0.25,"unit":"tsp","item":"salt"},{"raw":"-   43g all-purpose flour","qty":43,"unit":"g","item":"all-purpose flour"},{"raw":"-   170g (6oz) raspberries","qty":170,"unit":"g","item":"raspberries"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T12:12:43.145864Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}