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Lemon Pudding Cake

Oxmoor House
Prep time 3 mins
Cook time 28 mins
Other time 5 mins
Yield 8 servings (serving size: 1/8 of cake and 1/4 cup berries)
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.

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)

Nutrition 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

How to Make It

  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.

Cooking Light Fresh Food Fast Weeknight Meals