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Rating: 3 stars
2 Ratings
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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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
3 mins
cook:
28 mins
additional:
5 mins
total:
36 mins
Yield:
8 servings (serving size: 1/8 of cake and 1/4 cup berries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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).

  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

168 calories; fat 3.4g; saturated fat 1g; mono fat 0.9g; poly fat 0.9g; protein 2.4g; carbohydrates 33.2g; fiber 0.9g; cholesterol 3mg; iron 0.8mg; sodium 229mg; calcium 18mg.
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