Raspberry Lemon Custard Cakes
Indulge in the irresistible charm of these Raspberry Lemon Custard Cakes—a decadent dessert that perfectly balances tangy citrus, juicy raspberries, and an airy, custard-like texture. These elegant single-serving cakes boast two delightful layers: a silky lemon custard base and a light, cake-like top, created by gently folding whipped egg whites into the batter. Fresh raspberries add a burst of sweetness to every bite, while a dusting of powdered sugar makes for a stunning finishing touch. Baked in a water bath for that perfect creamy consistency, this recipe is both easy to prepare and guaranteed to impress. Perfect for dinner parties or a fruity treat, these custard cakes will quickly become your go-to lemon dessert recipe. Serve warm or at room temperature and savor the vibrant flavors of this summery delight!
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Recipe Information
Ingredients
- 60 grams All-purpose flour
- 150 grams Granulated sugar
- 60 grams Unsalted butter
- 3 large Eggs
- 240 milliliters Whole milk
- 60 milliliters Lemon juice
- 1 lemon Lemon zest
- 0.25 teaspoons Salt
- 150 grams Fresh raspberries
- 10 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Prepare six 6-ounce ramekins by lightly greasing them and placing them in a large roasting pan.
In a medium mixing bowl, sift together the all-purpose flour and salt. Set aside.
In another large bowl, cream together the granulated sugar and butter until light and fluffy using an electric mixer, about 2-3 minutes.
Separate the egg yolks and egg whites. Add the egg yolks to the sugar and butter mixture, one at a time, beating well after each addition.
Whisk in the lemon juice, lemon zest, and milk into the sugar mixture until fully combined. The batter may look curdled but will smooth out once mixed.
Gradually fold the flour mixture into the wet mixture until combined. Be careful not to overmix.
In a separate bowl, whip the egg whites with an electric mixer until stiff peaks form. Gently fold the whipped egg whites into the batter in thirds, being careful to retain the lightness of the batter.
Divide the fresh raspberries evenly among the prepared ramekins. Pour the custard batter over the raspberries, leaving about 1 cm of room at the top of each ramekin.
Carefully pour boiling water into the roasting pan around the ramekins until the water reaches about halfway up the sides of the dishes.
Bake for 30-35 minutes or until the tops of the custard cakes are golden and slightly firm to the touch. The centers will still be soft and custard-like.
Carefully remove the ramekins from the water bath and let cool for 10 minutes. Dust the tops with powdered sugar if desired before serving.
Serve warm or at room temperature for a delightful dessert!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 30.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
