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.
Recipe by Oxmoor House March 2010
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Fresh Food Fast Weeknight Meals
Nutrition Facts
Per Serving:
168 calories; calories from fat 0%; 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.