Raspberry Lemon Pudding Cake

Delight your taste buds with this Raspberry Lemon Pudding Cake, a dessert that combines the brightness of citrus with the sweet tang of ripe raspberries in one irresistible bake. This unique recipe creates a luscious two-layered texture: a fluffy, golden sponge cake on top and a silky, lemon-infused pudding on the bottom. Fresh raspberries add a burst of fruity sweetness, while the water bath baking technique ensures a perfectly creamy consistency. Finished with a dusting of powdered sugar, this elegant treat is perfect for dinner parties, brunches, or simply satisfying your sweet tooth. Ready in just an hour, it’s a show-stopping dessert that’s as impressive as it is easy to make.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 cups raspberries
• 0.75 cups granulated sugar
• 0.5 cups all-purpose flour
• 3 tablespoons unsalted butter
• 2 pieces large eggs
• 1 cups whole milk
• 0.25 cups freshly squeezed lemon juice
• 1 tablespoons lemon zest
• 1 teaspoons vanilla extract
• 0.25 teaspoons salt
• 0.25 cups powdered sugar (for garnish, optional)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish or six individual ramekins.

Step 2

Spread the raspberries evenly over the bottom of the prepared baking dish or ramekins. If using frozen raspberries, ensure they are thawed and drained.

Step 3

In a medium-sized mixing bowl, whisk together the granulated sugar, flour, and salt until well combined.

Step 4

In a separate bowl, melt the butter and let it cool slightly. Add the egg yolks, milk, lemon juice, lemon zest, and vanilla extract to the cooled butter, and whisk until smooth.

Step 5

Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until thoroughly combined. Be careful not to overmix.

Step 6

Using an electric mixer or a whisk, beat the egg whites in a clean, dry bowl until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful to maintain the airy texture.

Step 7

Pour the batter evenly over the raspberries in the baking dish or ramekins. The batter will be thin, but this is normal.

Step 8

Place the baking dish or ramekins in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the dish or ramekins, creating a water bath to ensure even baking.

Step 9

Carefully transfer the roasting pan to the oven and bake for 40 minutes, or until the top of the cake is golden brown and set. The bottom layer will remain pudding-like.

Step 10

Remove the baking dish or ramekins from the water bath and let cool for at least 15 minutes before serving.

Step 11

Optionally, dust with powdered sugar before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	924 grams (924.0g)

Amount per serving	% Daily Value*
Calories	1655

Total Fat 56.00g	72%
Saturated Fat 28.70g	144%
Polyunsaturated Fat 1.10g
Cholesterol 494mg	165%
Sodium 833mg	36%
Total Carbohydrate 273.80g	100%
Dietary Fiber 17.50g	63%
Total Sugars 205.20g
Protein 29.50g	59%

Vitamin D 187IU	937%
Calcium 449mg	35%
Iron 6mg	36%
Potassium 1007mg	21%

*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.

Source of Calories

Fat: 29.4%

Protein: 6.9%

Carbs: 63.8%