Lemon Pudding Cake With Berry Coulis

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 401

Dietary: Vegetarian

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

Read it online: https://www.chefs-mate.com/recipe/lemon-pudding-cake-with-berry-coulis/