Monday, March 22, 2010

Guest Post: Sarah Bimmel

Raspberry Lemon Pudding Cake

When spring arrives, I tend to want lemons and berries all the time. Well, that's a lie—I don't want actual lemons. Straight-up, they're a bit too sour for me. What I really want are lemon desserts that are light and pillowy and preferably come with berries. When those desserts include include pudding, so much the better. Am I right?!

That’s why I adore this recipe for lemon pudding cake. It’s never failed me, and I’ve made it many, many times—it can be whipped up in less than a half hour, and it’s divinely delicious whether warm or cold. Plus, it’s perfectly suited for any kind of accompaniment. If you don’t have raspberries, try blackberries or blueberries. No berries at all? No worries; just stick on a dollop of whipped cream and some lemon zest along with the confectioners’ sugar. You can’t go wrong! The cake makes four giant servings or five to six more moderate portions.
1/4 c. flour
2/3 c. + 1/4 c. sugar, separated
1/8 tsp. salt
1/4 tsp. ground nutmeg
1 c. buttermilk
2 tsp. grated lemon zest
1/4. c. fresh lemon juice
2 T. melted butter
2 large egg yolks
3 large egg whites
1 1/2 c. raspberries
Confectioners’ sugar
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), and spray an 8-inch square baking pan or similarly sized soufflé pan with cooking spray. In a large bowl, combine the flour with the 2/3 c. sugar, the salt, and the nutmeg. Add the buttermilk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.
Beat egg whites with an electric mixer until they are foamy. Add the 1/4 c. sugar to the whites, one tablespoon at a time, until stiff peaks form. Gently fold the egg-white mixture into the buttermilk mixture, just until combined.
Finally, fold in the berries, reserving a scant 1/2 c. to scatter on top of the cake. Pour the batter into the baking pan, and place the pan in large casserole dish that is filled with 1 inch of hot water. Bake the cake for 35 minutes or until it springs back lightly when touched. To serve, sprinkle on the berries and sift the confectioners’ sugar over them. It might be simple but it’s a beautiful spring treat!

This post was contributed by Sara Bimmel, who equitably divides her time between baking and writing about Halloween costumes over at


Lexie said...

oh my gosh this recipe sounds *great*!

Xela Purple said...

Couldn't sound more delicious!

thumbelina said...

I am definitely giving this recipe a try!!! I couldn't believe it- my 2 favorite fruits all in one.

la petite fashionista said...

yay for guest posts! this sounds so so DELICIOUS, perfect for the spring-y weather we've been having lately. I think I need to whip up one to bring over to my cute neighbors ;)

Thelma said...

Sounds so yummy!

chelsea rebecca said...

OH WOW this sounds ridiculous delicious!! YUM YUM YUM!
gonna have to try it out!