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Lemon Pudding Cake With Raspberry Sauce Recipe

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0 votes | 1131 views
Servings: 8

Ingredients

Cost per serving $1.34 view details
  • 4 x Large eggs seperated
  • 1 3/4 c. sugar
  • 1/4 c. all-purpose flour
  • 1 c. freshly-squeezed lemon juice
  • 1/4 tsp salt
  • 1 1/4 c. lowfat milk
  • 4 c. raspberries
  • 8 x mint sprigs

Directions

  1. Preheat the oven to 325 degrees.
  2. Whip the egg yolks and 1 c. of the sugar till it reaches the ribbon stage. Add in the flour and mix well. Whisk in the lemon juice, salt and lowfat milk till completely combined. In a seperate bowl, whip the egg whites till soft peaks form. Add in a 1/2 c. of the sugar and beat till stiff peaks form. Gently fold the egg whites into the lemon mix.
  3. Pour the batter into a plastic wrap-lined 9- by 13-inch pan and bake for 30 min, or possibly till lightly browned. Remove the cake from the oven and let cold slightly, then chill for at least 1 hour.
  4. To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 c. sugar for 2 min, or possibly till smooth. Strain through a fine-mesh sieve.
  5. 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 garnsih with raspberries.
  6. This recipe yields 8 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 145g
Recipe makes 8 servings
Calories 230  
Calories from Fat 7 3%
Total Fat 0.79g 1%
Saturated Fat 0.26g 1%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 90mg 4%
Potassium 151mg 4%
Total Carbs 55.67g 15%
Dietary Fiber 3.9g 13%
Sugars 48.31g 32%
Protein 2.4g 4%

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