Best 5 Lemon Pudding Cake With A Raspberry Coulis Recipes

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Indulge in a delightful culinary journey with our tantalizing Lemon Pudding Cake adorned with a luscious Raspberry Coulis. Prepare to be captivated by the symphony of flavors as the zesty lemon curd filling harmonizes with the moist and fluffy vanilla cake, creating an explosion of citrusy goodness in every bite. The velvety smooth raspberry coulis adds a vibrant burst of sweetness and tartness, elevating this dessert to an unforgettable masterpiece. Our article unveils the secrets behind crafting this delectable treat, providing step-by-step instructions for both the lemon pudding cake and the raspberry coulis, ensuring your dessert endeavor will be a resounding success.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON PUDDING CAKE WITH A RASPBERRY COULIS



Lemon Pudding Cake with a Raspberry Coulis image

I first tried this dish for my first wedding anniversary and my husband's face when he 1st tried it ensures me that I'm due at least another year, lol. I have made it many times since and it always WOWS, quick and easy dessert but people will think you spent HOURS slaving away. If you prefer to you fresh raspberries for the...

Provided by Nickole Smith-Palacios

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 13

1 Tbsp butter, unsalted
2/3 c super fine sugar
2 eggs, separated
2/3 c reduced fat buttermilk
2 Tbsp lemon juice, fresh
1 Tbsp lemon zest, grated
1/4 c all purpose flour
1/4 tsp salt
RASPBERRY COULIS
1 lb bag frozen raspberries
4 Tbsp sugar
1 tsp lemon juice
1/8 tsp vanilla extract

Steps:

  • 1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
  • 2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined.
  • 3. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
  • 4. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  • 5. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly.
  • 6. For Coulis: Blend the raspberries, sugar, lemon juice and vanilla in a blender or food processor. There will be some chunks of fruit left in the mixture.
  • 7. Pour the mixture through a fine sieve into a bowl, pressing on the fruit to release all of the juices. Strain out all the seeds and fruit bits
  • 8. To serve, spoon some of the raspberry sauce in the center of each plate then carefully invert each cake onto a plate. Place 2 raspberries in the center of each cake for garnish.

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES



Lemon Pudding Cakes With Sugared Raspberries image

Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

1/4 cup/57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing the ramekins
3 large eggs, separated
1 cup/200 grams granulated sugar, plus more as needed
3/4 cup/180 milliliters buttermilk (or use plain yogurt thinned with milk)
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1/2 cup/120 milliliters lemon juice (from 3 to 4 lemons)
1/4 teaspoon fine sea salt or table salt
1/3 cup/43 grams all-purpose flour
6 ounces/170 grams raspberries

Steps:

  • Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
  • In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
  • Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
  • Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
  • Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
  • Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
  • As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
  • Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

LEMON PUDDING CAKE II



Lemon Pudding Cake II image

A light cake that bakes on top of lemon pudding.

Provided by Earthymom

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

¾ cup white sugar
1 pinch salt
3 tablespoons butter, melted
¼ cup sifted all-purpose flour
1 teaspoon grated lemon zest
¼ cup lemon juice
1 ½ cups milk
3 egg yolks
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 24.9 g, Cholesterol 91.9 mg, Fat 6.9 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 73.4 mg, Sugar 21.2 g

LEMON PUDDING CAKE WITH RASPBERRY SAUCE



Lemon Pudding Cake with Raspberry Sauce image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE



Lemon Pudding Cake with Raspberry Sauce image

Provided by Charlie Trotter

Categories     Cake     Dessert     Bake     Raspberry     Lemon     Spring     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

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

Steps:

  • To prepare the cake: Preheat the oven to 325°.
  • 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 1/2 cup of the sugar, and whip 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 it cool slightly, then refrigerate for at least 1 hour.
  • 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.
  • To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
  • Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.

Tips:

  • Use fresh lemons for the best flavor. The zest and juice of fresh lemons will give your cake a bright, citrusy flavor that is simply unbeatable.
  • Don't overmix the batter. Overmixing can make your cake tough. Stir just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
  • Make the raspberry coulis ahead of time. This will give the flavors time to meld and develop.
  • Serve the cake warm or at room temperature. This will allow the flavors to shine through.

Conclusion:

This lemon pudding cake with a raspberry coulis is the perfect dessert for any occasion. It's light and fluffy, with a bright citrus flavor that is perfectly complemented by the sweet and tart raspberry coulis. Whether you're serving it for a special occasion or just enjoying it as a weekday treat, this cake is sure to please everyone.

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