Patrick Clark's Lemon Pudding Cake with Fresh Raspberries

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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.

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I'm betting the flour should be 1-1/4 cups, not 1/4 cup.

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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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I made a lemon pudding of Jaime Olivers and didn't think that it came out quite right, but it wasn't terrible. His recipe has 1/4 c. butter, 1/3 cup sugar, grated rind & juice of 1 lemon, 2 large eggs separated, 6-1/2 tblsp. self-rising flour & 1-1/4 c. milk. I used all-purpose flour & 1/2 tsp. baking powder. He said to cook it in a bowl set in water for 45 min. in a preheated 400 F. oven. Half way through it was getting brown on top so I took it out. I probably should have left it in a little longer. This recipe has more liquid and less flour, so I probably will not try this one. Jaime's has some hope if I lower the oven temperature and cook just a little longer.

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my sister and I made this recipe together after picking fresh raspberries, so I know we followed it exactly! Came out like a 13 by 9 pan full of lemon soup!!! What a waste of time.....some ingredient must be missing!

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I am a fairly experienced baker, but for some reason this cake just didn't turn out. The raspberry sauce was delicious and I wound up eating just eating it over some ice cream I had in the fridge because the cake was inedible. I may try to tweak the recipe, and add some more flour perhaps. If anyone has made this and it didn't wind up being egg soup, please tell me what I may have done wrong!