Lemon Pudding Cake with Raspberries

This is one of those kitchen magic recipes: A lemony batter separates into a cake layer and a pudding layer as it bakes. If you can't get fresh raspberries, look for ones that have been individually quick frozen and thaw before using.

Lemon Pudding Cake with Raspberries


Quantity Ingredients
1/3 cup granulated sugar
1 tbsp extra-light olive oil
1 1/2 tsp unsalted butter, at room temperature
2 tsp grated lemon zest
2 large eggs, separated
3 tbsp all-purpose flour
1 cup 1% milk
1/4 cup fresh lemon juice
1/8 tsp salt
3/4 cup fresh raspberries


1. Preheat oven to 350ËšF. Lightly oil bottom and sides of six 6-ounce custard cups. 2. In large mixing bowl, combined granulated sugar, oil, butter, and lemon zest. Beat until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour alternately with milk and lemon juice. 3. In medium mixing bowl, beat egg whites and salt until stiff peaks form. Gently fold egg whites into batter and spoon batter into prepared custard cups. 4. Set cups in 9- x 14-inch baking pan. Pour in hot water to come 1/2 inch up sides of cups. Bake 30 minutes or until puffed and a toothpick inserted in the center comes out slightly moist. 5. Remove cups from water bath. Cool to room temperature, then refrigerate until well chilled, about 1 hour. To serve, dust top with confectioners' sugar and sprinkle berries on top. Makes 6 servings. Nutritional Information per serving: 141 calories, 5.4g total fat, 1.7g saturated fat, 1.3g dietary fiber, 4g protein, 20g carbohydrate, 75mg cholesterol, 91mg sodium.

Source: www.wholehealthmd.com