Lemon-Raspberry Skillet Pudding Cake

August 11, 2021
2 Ratings
Photo by MJ Kroeger Prop Stylist: Veronica Olson Food Stylist: Anna Billingskog
  • Prep time 15 minutes
  • Cook time 30 minutes
  • makes 1 (10-inch) skillet cake
Author Notes

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. —Erin Jeanne McDowell

Test Kitchen Notes

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. —The Editors

What You'll Need
Watch This Recipe
Lemon-Raspberry Skillet Pudding Cake
  • 5 tablespoons (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 ounces (285 grams) fresh raspberries
  • 1/2 teaspoon (2 grams) vanilla extract
  • Powdered sugar, for dusting
  1. Heat the oven to 325°F. Generously butter an ovenproof skillet with 1 tablespoon (14 grams) of the butter.
  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.
  3. Sprinkle the flour over the egg yolk mixture and whisk to combine, then whisk in the milk until the batter is smooth.
  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.
  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.
  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.
  7. Dust with powdered sugar and serve warm.

See what other Food52ers are saying.

  • bonnie rose
    bonnie rose
  • Liza Vaca
    Liza Vaca
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

2 Reviews

bonnie R. March 25, 2022
can this cake be made with blackberries instead of raspberries?
Liza V. January 9, 2022
This dessert was easy to assemble and it is super delicious