Recipe courtesy of Patrick Clark
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees. 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 a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch 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.

To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Orange Marmalade Bread Pudding

Recipe courtesy of Gale Gand

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.