Recipe courtesy of Patrick Clark

Lemon Pudding Cake with Raspberry Sauce

  • Level: Easy
  • Yield: 8 servings
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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 raspberries

8 sprigs mint


  1. 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.
  2. 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.
  3. 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.
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