Ingredients
- 4 eggs, separated
- 1 3/4 cups sugar
- 1/4 cup all-purpose flour
- 1 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 4 cups fresh raspberries
- 8 sprigs fresh mint
Directions
Preheat the oven to 325 degrees F. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a parchment lined 9 by 13-inch cake pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut into 8 (3-inch) circles with a ring cutter.
To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve.
To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.
Photo: Patrick Clark's Lemon Pudding Cake with Fresh Raspberries Recipe
















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By cupcake absolute
Near Yorktown,VA.
on June 03, 2011
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This is a simply Fabulous,Delightfull recipe!The hardest parts?Being certain to immediately begin incorporating the egg yolks&sugar.{The sugar Can Cook raw Yolks.}Second?Waiting to devour this truly great depth of flavour cake.Like me, if rather not waste a bit.Cut in squares to not lose a crumb.Thank You Chef Patrick&Chef Emeril keeping the Legacy going strong.
By rattybad1
on November 02, 2010
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I'm betting the flour should be 1-1/4 cups, not 1/4 cup.
By ljeanh
Phoenix, AZ
on September 05, 2009
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Lemon pudding cake... a.k.a. lemon budino is typically cake or sponge-like at the top and a pudding texture at the bottom. You shouldn't expect it to have a cake texture throughout. If you're looking for a lemon cake recipe don't make lemon pudding cake. If you want a make a lemon cake with a more intense flavor or a different texture, then make a lemon cake and substitute lemon pudding mix for some of the ingredients.
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