Lemon Pudding Cake

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 3.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.4g
  • Carbohydrate: 33.2g
  • Fiber: 0.9g
  • Cholesterol: 3mg
  • Iron: 0.8mg
  • Sodium: 229mg
  • Calcium: 18mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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