Raspberry Lemon Pudding Cakes

"This light and tangy lemon dessert satisfies my longing for lemon pie," reader Jeanette Hennings said of her original version of this recipe. We added a lot of berries for a more summery taste. A delicate berry sponge cake rises to the top, and a creamy lemon sponge cake sinks to the bottom.
Preheat the oven to 350 degrees. Place 6 2/3-cup cookie cutters in a 9-by-13-inch baking dish.In a medium bowl, whisk together the egg yolks and granulated sugar until thick and creamy. Whisk together the flour, butter, lemon zest and juice, and milk until smooth.In a deep mixing bowl, beat the egg whites and tartar together on high speed until stiff, moist peaks form when the whisk is lifted. Mix a quarter of the egg whites with the egg yolk mixture until smooth, then gently add the remaining whites. Carefully fold the raspberry halves together.Spoon the dough into the molds. Pour just enough hot tap water into the baking dish to fill it 1 inch. place the molds on the sides.Bake until the cakes are set and the tops are golden, 30 to 35 minutes. Remove the molds from the water; allow to cool for at least 30 minutes. Serve sprinkled with berries and powdered sugar.Prepare in advance: refrigerate tightly for up to 1 day; the pudding layer will become clearer.Note: A nutritional analysis is provided for each serving.