Lemon Pudding Cake

Lemon Pudding Cake Recipe
Oxmoor House
Prepare this recipe in the summertime when you're craving a dessert that's not too heavy. Lemon rind and juice provide tartness, which is balanced by the sweetness of the fresh berries. This dessert is not quite a pudding and not quite a cake—it's something in between. A puddinglike layer forms under the tender cake topping as it bakes. It tastes best when served warm.

Yield:

8 servings (serving size: 1/8 of cake and 1/4 cup berries)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 28 Minutes
Other: 5 Minutes

Nutritional Information

Calories 168
Caloriesfromfat 0.0 %
Fat 3.4 g
Satfat 1 g
Monofat 0.9 g
Polyfat 0.9 g
Protein 2.4 g
Carbohydrate 33.2 g
Fiber 0.9 g
Cholesterol 3 mg
Iron 0.8 mg
Sodium 229 mg
Calcium 18 mg

Ingredients

1 (9-ounce) package yellow cake mix (such as Jiffy)
1/2 cup fat-free milk
1/4 cup reduced-fat sour cream
1 lemon
Cooking spray
2/3 cup boiling water
2 cups mixed berries
Frozen fat-free whipped topping, thawed (optional)

Preparation

1. Preheat oven to 350°.

2. Combine first 3 ingredients in a medium bowl. Grate rind, and squeeze juice from lemon to measure 1 teaspoon and 2 tablespoons, respectively. Stir rind and juice into batter just until blended. Spoon batter into an 8-inch square baking dish coated with cooking spray. Pour boiling water over batter (do not stir).

3. Bake at 350° for 28 minutes. Remove from oven; let stand 5 minutes. Spoon cake into 8 individual serving bowls; top with berries and whipped topping, if desired. Serve warm.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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