This delicious Raspberry Lemon Pudding Cake Recipe makes a very refreshing Raspberry Dessert idea!
Make it today!
You can use fresh or frozen raspberries for this pudding cake.
If you use frozen raspberries, thaw them in a sieve or colander, and discard the extra liquid ... or make a raspberry smoothie with the extra juice!
1 1/2 cups fresh or frozen raspberries
1 1/3 cup granulated sugar, divided
1/4 cup softened butter
1/3 cup all-purpose flour
1/4 tsp. salt
1/2 cup lemon juice (preferably freshly squeezed)
3 eggs, separated
1 cup milk
In a small bowl, crush the raspberries, add 2 tbsps. of the sugar, and allow mixture to stand for a few minutes, (they will create juice).
Separate the eggs, and, in a small bowl beat the egg whites until stiff. Set aside.
In another bowl, cream the butter and remaining sugar using an electric hand mixer.
Mix the flour, salt and lemon juice, and the egg yolks, one at a time, into the butter mixture.
Mix in the milk, and then fold in the beaten egg whites.
Pour the raspberries (with the juice) into a buttered, flat bottomed, 2 quart baking dish.
Spoon the batter over the top.
Place the baking dish into a deep roasting pan and pour boiling water into the pan to come one-third of the way up the outside of the baking dish.
Bake for about 45 minutes, or until the top is firm.
Note - The pudding cake will separate into two layers while baking - a moist, lemony sponge layer on top, and a raspberry pudding layer below to spoon over the cake.
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