You can use Meyer lemons in this cake for a lighter, more floral flavor.

　　

Ingredients

Serves 8

　　4 eggs, separated

　　1 3/4 cups sugar

　　1/4 cup all-purpose flour

　　1 cup freshly squeezed lemon juice

　　1/4 teaspoon salt

　　1 1/4 cups milk

　　4 cups raspberries

　　8 sprigs mint

　　

Step 1

To prepare the cake: Preheat the oven to 325°.

　　

Step 2

Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.

　　

Step 3

In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.

　　

Step 4

Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.

　　

Step 5

Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.

　　

Step 6

To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

　　

Step 7

Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.