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.
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! Continue reading