Lemon Pudding Cake with Raspberry Coulis Recipe

Name: Lemon Pudding Cake with Raspberry Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3/4 cup sugar; 3 large eggs, separated; 1 cup 1-percent milk; 1 large lemon, zested; 5 tablespoons fresh lemon juice; 1 (10-ounces) package frozen raspberries in syrup; 2 tablespoons sugar; 1 teaspoon fresh lemon juice, or to taste

Servings: persons

1
Make pudding cake: Preheat oven to 350 degrees F.
2
Whisk together flour, salt, and 1/2 cup sugar in a bowl.
3
Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
4
Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks.
5
Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
6
Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
7
Make raspberry coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor.
8
Pour mixture through a fine sieve into a bowl, pressing on solids.
9
Serve pudding cake with syrup.
10
Notes: Coulis keeps 3 days, covered and chilled.
11
You can also make this coulis with fresh raspberries.
12
The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1/4 teaspoon salt, 3/4 cup sugar, 3 large eggs, separated, and more.

Yes, Lemon Pudding Cake with Raspberry Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Pudding Cake with Raspberry Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions