Lemon and Raspberry Cake with Homemade Coulis
Lemon and Raspberry Cake with Homemade Coulis is a medium French recipe that serves 8. 250 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $8.10 total, $1.01 per serving
Ingredients
- 200 g All-purpose flour (Sift with the leavening, salt and baking soda)
- 1 tsp Baking powder (Sift with the flour)
- 0.25 tsp Fine salt (Sift with the flour)
- 0.5 tsp Baking soda (Sift with the flour)
- 4 Egg yolks (At room temperature)
- 150 g Granulated sugar (Divided: 150 g for the cake, 50 g for the coulis)
- 100 g Unsalted butter (Melt and let cool)
- 2 Organic lemons (Fine zest and juice (≈ 60 ml))
- 4 Egg whites (At room temperature, beat to stiff peaks)
- 250 g Fresh or frozen raspberries (For the coulis, reserve 50 g of sugar)
Instructions
Sift the dry ingredients
In a large bowl, sift the flour, baking powder, salt and baking soda to obtain an airy mixture.
Time: PT5M
Mix egg yolks and sugar
In a second bowl, whisk the 4 egg yolks with 150 g of granulated sugar using an electric whisk until the mixture whitens and becomes frothy (about 3‑4 minutes).
Time: PT5M
Incorporate the melted butter
Add the warm melted butter to the sweetened egg yolks and mix quickly to homogenize.
Time: PT2M
Zest and squeeze the lemons
Finely grate the zest of the two lemons with a microplane, then squeeze the juice (about 60 ml) and add it to the previous mixture.
Time: PT4M
Incorporate the dry ingredients
Pour the sifted dry mixture over the liquid batter and stir with a silicone spatula for only 2‑3 minutes, until no flour traces remain.
Time: PT3M
Beat the egg whites
In a clean bowl, beat the 4 egg whites on high speed until you obtain firm and glossy peaks.
Time: PT5M
Fold in the egg whites
With the spatula, gently fold the beaten egg whites into the batter in three additions, lifting the mixture from the bottom up to avoid breaking them.
Time: PT3M
Pour the batter into the pan
Transfer the batter into the 22 cm flexipan pan, smoothing the top with the spatula.
Time: PT2M
Bake the cake
Place in a preheated oven at 180°C for 30 minutes. The cake is done when a knife inserted comes out clean.
Time: PT30M
Temperature: 180°C
Prepare the raspberry coulis
While baking, put the raspberries and 50 g of sugar in a small saucepan, heat over medium heat until the sugar melts and the fruit breaks down (≈ 5 minutes).
Time: PT5M
Temperature: medium
Blend and strain the coulis
Use an immersion blender to puree the raspberries, then pass the mixture through a fine-mesh sieve to remove the seeds.
Time: PT5M
Cool the cake
Turn off the oven, leave the door ajar and let the cake cool inside for 30 minutes, then unmold onto a rack.
Time: PT30M
Final plating
Pour the raspberry coulis over the cooled cake, allowing it to seep into the pan’s crevices for a decorative effect.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: vegetarian, low-calorie
Allergens: eggs, milk, gluten
Ingredient Substitutions
- Instead of All-purpose flour: T55 wheat flour
- Instead of Granulated sugar: cane sugar
- Instead of Unsalted butter: margarine
- Instead of Organic lemons: bottled lemon juice
- Instead of Fresh or frozen raspberries: blackberries
Equipment Needed
- Two large stainless steel bowls
- Electric whisk
- Microplane or fine grater
- Silicone spatula (rubber spatula)
- 22 cm round cake pan in flexipan
- Oven
- Small saucepan
- Immersion blender
- Fine-mesh sieve or strainer
- Cooling rack (optional)
Critical Steps — Do Not Skip
- Sift the dry ingredients to avoid lumps
- Beat the egg whites to stiff peaks
- Fold the beaten egg whites gently to retain volume
- Let the cake cool in the turned‑off, slightly open oven before unmolding
Chef Tips from the Video
- Use organic lemons for a fragrant zest free of pesticides.
- Add a teaspoon of orange blossom water to the batter for an extra aromatic note.
Troubleshooting
The cake is dense and does not rise
Check that the egg whites were beaten to stiff peaks and that they were folded in gently without deflating them.
The coulis is grainy
Pass the coulis through a fine-mesh sieve or strainer and stir until smooth.
The cake sticks to the pan
Use a flexipan pan or butter and flour a regular pan generously.
Storage
Refrigerator: Store the cake in an airtight container for 3‑4 days in the refrigerator.
Freezer: Wrap the cake in plastic film then place in a freezer bag; keep up to 2 months.
Room temperature: At room temperature, the cake keeps for up to 1 day, otherwise it dries out.
Make-Ahead Tips
- Raspberry coulis can be prepared 2 days ahead and kept in the refrigerator.
- The cake tastes best the same day, but stores well chilled.
Last updated: August 21, 2026
