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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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).

Step 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

Ratings & Reviews

sirrah231's Review

sirrah231
April 29, 2013
This was so easy to put together and really delicious. Love the strong lemon flavor, perfect with some fresh berries. Had several from my dinner party ask for the recipe. We've made it a few times, both in an 8x8 pan and in separate dishes. SO GOOD.