Berry Lemon Pudding Cake
Ingredients
- 1/4 cup flour ⓘ
- 2/3 cup sugar ⓘ
- 1/8 teaspoon salt ⓘ
- 1/8 teaspoon nutmeg ⓘ
- 1 cup buttermilk (regular or low-fat) ⓘ
- 1 teaspoon fresh lemon zest
- 1/4 cup lemon juice ⓘ
- 2 tablespoons butter, milted ⓘ
- 3 large eggs, separated ⓘ
- 1/4 cup sugar ⓘ
- 1 1/2 cups blueberries (can also use black berries, boyesenberries etc) ⓘ
- cooking spray ⓘ
Instructions
- Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth.
- Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
- Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
- Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch.
- Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
- Let cool; serve warm, shift powdered sugar over top.
Nutrition & Diet Analysis (per serving)
912
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).