Lemon Raspberry Pudding Cake is a relatively low fat dessert but you can't tell it from the taste. Some recipes for the Lemon Pudding Cake use butter but this recipe from my mother never did. I added the raspberries but blueberries would be great also. It can be made as a whole or individual dessert as you choose.
When you mix it, it looks like a very light cake batter. But as it bakes, it separates into two layers. The top is the lightest cake ever and the bottom is an intense lemon pudding with fresh raspberries.
You can see from the photo that this Lemon Raspberry Pudding "Cake" does not cut well. In fact you don't cut it, you scoop it out of the pan with a big spoon. It's definitely a "homey" looking dessert – but those are often the best.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
This Lemon Raspberry Pudding Cake is an easy recipe to put together but I have to tell you, my husband and I ate the whole 10" cake one night – it is that good – or we are that bad!
Lemon Raspberry Pudding Cake
6 ounce package of fresh raspberries
2 large lemons
⅓ cup lemon juice
¼ cup flour (35 grams or 1 heavy ounce)
⅓ teaspoon salt
⅔ cup + ¼ cup sugar, divided, (180 grams total or 6 ⅓ ounces total)
3 eggs, separated
1 ⅓ cups milk (I use 2% but whole will work also. Don't use skim)
Preheat oven to 350 degrees. Spray or butter a 10 inch glass pie plate or a any ovenproof dish that holds at least 6 cups for the whole one. The ramekin used here is 1 cup. Pour the raspberries into the pie place or divide them between the ramekins. Set aside.
Grate 1 tablespoon lemon rind. Squeeze ⅓ cup lemon juice. Set aside.
Whisk the flour, salt and ⅔ cup sugar together. 
Whisk the yolks, milk, rind and juice in a small bowl. 
Add to the flour and whisk until completely blended.
Beat whites until soft peaks form; 
add the ¼ cup sugar slowly and 
beat until medium stiff peaks form. Whisk ¼ of the whites into the flour mixture;
pour this mixture over the remaining whites. 
Whisk together using a folding technique to keep from deflating the egg whites.
Pour the batter into the container or containers; 
place in another larger pan. Place these on a rimmed tray to make it easier and less dangerous to handle the pans underneath when they are filled with water. 
Fill it with water about ½ way up the pan or as high as it will go without floating the dishes. 
Bake for 45 to 50 minutes for the 10" until puffed and golden. For individual ramekins it takes about 25 to 30 minutes depending upon the size of the ramekins.
Serve warm or at room temperature. If making the large single Lemon Raspberry Pudding Cake, serve large spoonfuls as opposed to trying to cut it.
Yield: 1 large dessert makes about 6 servings or 4 one cup servings in individual dishes.
Store in the refrigerator (if you have any left).
ellen graves says
So I actually hustled out and MADE this. It has a close resemblance to the recipe I've used since forever, from the 1970s Fannie Farmer. But cutting out the fat, increasing lemon juice and above all the raspberries!! make it even more wonderful. Yay for Helen!! We gobbled it, just the 2 of us...!
hfletcher says
Hi Ellen - loved your comment! It sure is easy to eat, isn't it?
ellen graves says
And how! In fact I'm thinking of another go round, maybe with lime instead of lemon. Lime goes beautifully with raspberries, we've got more of them in the freezer, and friends are coming to supper in a few days' time. We'll have to make the ultimate sacrifice and SHARE it with them. They don't know their luck!!
apricotsilk says
Hello Helen,
This works wonderfully well as a Gluten free. It reminds me of the old Queen of Puddings..with a twist. Thank you.
Trust you are fit and well....
Janet & Smokie the kitty
hfletcher says
Hi Janet - So glad to hear from you. Hope you both are fine and fit.
sallybr says
oh, this is clearly a dangerous cake! I know you and your husband are totally guilt-free on this...
I can see how a person would loose control...
beautiful production!
hfletcher says
Thanks Sally - at least it's low fat!!
Nikki says
This is an old recipe. I have it in a Betty Crocker cookbook I got in the late 60's or early 70's.
It is just above the Hot Fudge Pudding Cake that I have always wanted to like but just seems to fall flat of flavor. The Lemon Pudding Cake while much like this one also seems to lack flavor. Your recipe however might solve the problem. Yours contains less sugar and more lemon and to me that translates to more lemon flavor. I am glad that this has been updated to increase flavor.
I love the addition of the raspberries and plan on doing a little shopping this week. You can bet that berries and lemons will be on my list.
Thank you again for a wonderful recipe and beautiful step by step photos.
hfletcher says
Hi Nikki - I agree the chocolate pudding cake is not very intense. My mother's mainstay as far as cookbooks was The Joy of Cooking. I still have her original copy that has been pasted and taped together. I have found that a lot of the early recipes were more timid when it came to flavoring. I also think we, as a nation, have grown fond of more intense flavors and I'm all for that. Enjoy your dessert this weekend.
Manisha says
Hi Helen
So happy to see pudding cake recipe. The way cake bakes into thin layer of light cake on top and custard below is magical. So light and refreshing. Thanx for sharing this recipe. I have been making lemon pudding cake for years. But over the last few years it got dropped from my baking list. Dunno why!!! Now I am tempted to make it.
Love
hfletcher says
Hi Manisha - I'm glad to see this sparked renewed interest in this very old fashioned dessert. Hope all is going well.