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Lemon-Buttermilk Pudding Cakes

Maryellen Driscoll
  • minutes
  • Serves 8

INGREDIENTS

1 tbsp

Lemon, zest

1 cup

Raspberries, fresh

4

Egg whites, large

3

Egg yolks, large

1/3 cup

Lemon juice, fresh

1 1/8 oz

All-purpose flour

3/4 cup

Granulated sugar

1/4 tsp

Table salt

1/2 cup

Whipped cream, lightly sweetened

1 1/2 oz

Butter, unsalted

1 cup

Buttermilk

1/4 cup

Whole milk