Recipe courtesy of Gourmet Magazine

Lemon Pudding Cake with Raspberry Coulis

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 servings
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For pudding cake:

1/4 cup all-purpose flour

1/4 teaspoon salt

3/4 cup sugar

3 large eggs, separated

1 cup 1-percent milk

1 large lemon, zested

5 tablespoons fresh lemon juice

For raspberry coulis:

1 (10-ounces) package frozen raspberries in syrup

2 tablespoons sugar

1 teaspoon fresh lemon juice, or to taste


  1. Make pudding cake: Preheat oven to 350 degrees F.
  2. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
  3. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  4. Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
  5. Make raspberry coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
  6. Serve pudding cake with syrup.
  7. Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.