Lemon-Raspberry Skillet Pudding Cake
Photo by MJ Kroeger Prop Stylist: Veronica Olson Food Stylist: Anna Billingskog
- Serves
- 1 (10-inch) skillet cake
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
This batter contains just a few ingredients and produces a beautiful cake that’s best served warm from the oven. The “hardest” part is whipping the egg whites—they help give the batter structure, allowing it to rise and contributing a light, airy texture. It’s best to err on the side of under-baking this cake and serve it immediately by spooning it into bowls so it can be enjoyed at the peak of its gooey perfection.
Ingredients
- 5 tablespoon (70 grams) unsalted butter, room temperature, divided
- Finely grated zest of 1 lemon
- 1 cup (198 grams) granulated sugar, divided
- 1/3 cup (75 grams) fresh lemon juice
- 3 large (170 grams) eggs, separated
- 1/2 cup (60 grams) all-purpose flour
- 1 cup (230 grams) whole milk
- 10 ounce (285 grams) fresh raspberries
- 1/2 teaspoon (2 grams) vanilla extract
- Powdered sugar, for dusting
Featured Video
Lemon-Raspberry Skillet Pudding Cake
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way.
Directions
- Step 1
Heat the oven to 325°F. Generously butter an ovenproof skillet with 1 tablespoon (14 grams) of the butter.
- Step 2
In a medium bowl, using a spatula, mix the lemon zest, ¾ cup (150 grams) of the granulated sugar, and the remaining 4 tablespoons (56 grams) of the butter until well combined. Whisk in the lemon juice and egg yolks.
- Step 3
Sprinkle the flour over the egg yolk mixture and whisk to combine, then whisk in the milk until the batter is smooth.
- Step 4
In a medium bowl, using an electric mixer on medium speed, beat the egg whites for 3 to 4 minutes, to medium peaks. Gently fold the whipped egg whites into the batter.
- Step 5
Pour the batter into the prepared skillet. In the same bowl, using a potato masher or large fork, gently mash the raspberries with the vanilla extract and the remaining ¼ cup (50 grams) of the granulated sugar. Dollop the raspberry mixture over the batter.
- Step 6
Bake for 30 to 35 minutes, until the top is lightly browned but the cake still appears visibly soft (it’s okay to dip a spoon into one side to check for doneness; it should be soft below the surface). It’s best to err on the side of under-baking this cake.
- Step 7
Dust with powdered sugar and serve warm.