Ingredients for Lemon Sponge Pudding
- 1 cup granulated sugar
- All Purpose Flour
- 1/4 teaspoon salt
- Fresh Lemon Rind
- 1/2 cup lemon juice (from 2 lemons)
- 4 large egg yolks
- 2% Evaporated Milk
- 4 large egg whites
- Frozen Raspberries
- Cornstarch
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How to Make Lemon Sponge Pudding
- Preheat oven to 350°F (175°C).
- Combine 1 cup granulated sugar, 1 cup all-purpose flour, and 1/4 teaspoon salt in a large bowl.
- Zest and juice 2 large lemons. Add lemon zest, 1/2 cup lemon juice, 4 large egg yolks, and 1 (12-ounce) can evaporated milk to the dry ingredients. Whisk until smooth.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold into the lemon mixture.
- Pour batter into a lightly greased 8-cup baking dish.
- Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the baking dish (bain-marie).
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before serving.
- **Raspberry Sauce:**
- Press 2 cups fresh raspberries through a fine-mesh sieve to remove seeds. You should have about 1 cup of puree.
- In a small saucepan, whisk together the raspberry puree and 2 tablespoons cornstarch.
- Cook over medium heat, whisking constantly, until the mixture boils and thickens (about 1-2 minutes).
- Serve the warm lemon sponge pudding topped with the warm raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
197g
Fat
3g
Carbs
20g