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Berry Lemon Pudding Cake

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  Granulated sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Low fat buttermilk 1 Cup (16 tbs)
  Grated lemon rind 1 Teaspoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Egg yolks 2 Large
  Egg whites 3 Large (At Room Temperature)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Fresh blackberries/Blueberries / raspberries 1 1⁄2 Cup (24 tbs)
  Cooking spray 1
  Powdered sugar 3⁄4 Teaspoon

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl. Combine buttermilk and next 4 ingredients in a bowl; stir well. Add to flour mixture, stirring with a whisk until smooth.
3. Beat egg whites with clean, dry beaters at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture, and gently fold in remaining egg white mixture. Fold in berries.
4. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sift powdered sugar over cake. Serve warm.

Recipe Summary

Lacto Ovo Vegetarian

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Berry Lemon Pudding Cake Recipe