Berry Lemon Pudding Cake
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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)|
|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.