Lemon Pudding Cake With Berry Coulis

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Servings: 4 cups Difficulty: Intermediate
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A tangy, self-saucing lemon custard cake topped with vibrant sweet-tart berry sauce
Lemon Pudding Cake With Berry Coulis recipe image
Lemon Pudding Cake With Berry Coulis recipe image
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Lemon Pudding Cake With Berry Coulis

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 401

Description

This Lemon Pudding Cake is a delightful two-in-one dessert that bakes into a fluffy, airy sponge on top while creating a rich, creamy lemon custard sauce at the bottom. The bright acidity of fresh lemon juice cuts through the sweetness, offering a refreshing balance. Served with a homemade berry coulis made from raspberries, the dish adds a burst of color and fruitiness. It is an elegant yet simple treat perfect for brunches, tea parties, or light dinner desserts.

Directions

  1. Preheat the oven to 350°F (175°C). Butter an 8-inch square baking pan.
  2. In a mixing bowl, combine 3/4 cup of sugar, the salt, and the flour. Stir until well blended.
  3. Add the melted butter, 1/2 cup lemon juice, lemon zest, and egg yolks to the dry mixture. Mix until smooth and well combined.
  4. Stir in the nutmeg and milk. Mix until the batter is uniform.
  5. In a separate clean bowl, beat the egg whites with the remaining 1/4 cup sugar until they form stiff, moist peaks.
  6. Gently fold the beaten egg whites into the lemon mixture until no white streaks remain, being careful not to deflate the mixture.
  7. Pour the batter into the prepared 8-inch square baking pan.
  8. Place the baking pan into a larger roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of the baking pan.
  9. Bake for 40-45 minutes, or until the top is lightly browned and set.
  10. While the cake is baking, prepare the coulis: Place raspberries, 2 tablespoons lemon juice, and sugar to taste in a food processor or blender. Puree until smooth.
  11. Strain the raspberry mixture through a fine-mesh sieve to remove seeds. Taste and adjust sugar if needed.
  12. To serve, spoon a layer of berry coulis onto individual plates. Top with warm or chilled slices of the lemon pudding cake. Pass extra coulis on the side.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 401kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 7.7g39%
Cholesterol 32mg11%
Sodium 707mg30%
Total Carbohydrate 73.5g25%
Dietary Fiber 0.5g2%
Sugars 60.7g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon pudding cake, berry coulis, raspberry sauce, self-saucing cake, lemon custard, easy dessert, baked pudding, vegetarian dessert, brunch recipe, citrus cake, fruit sauce, egg white foam, bain-marie, home baking, lemon zest, raspberries, dessert sauce, comfort food, simple baking, summer dessert
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