Best Berry Lemon Pudding Cake Recipes

Berry Lemon Pudding Cake image

Provided by L DJ3309

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup flour
2/3 cup sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup buttermilk (regular or low-fat)
1 teaspoon fresh lemon zest
1/4 cup lemon juice
2 tablespoons butter, milted
3 large eggs, separated
1/4 cup sugar
1 1/2 cups blueberries (can also use black berries, boyesenberries etc)
cooking spray
2 tablespoons powdered sugar

Steps:

Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth.
Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch.
Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
Let cool; serve warm, shift powdered sugar over top.

Nutrition Facts : Calories 258.3, Fat 6.9, SaturatedFat 3.5, Cholesterol 117.6, Sodium 154.2, Carbohydrate 45.5, Fiber 1.1, Sugar 39.2, Protein 5.4

LEMON BERRY PUDDING CAKE image

Yield 6 servings

Number Of Ingredients 10

1/4 cup granulated sugar
1/4 cup all-purpose flour
1 cup milk
1 large egg yolk
2 tsp finely grated lemon zest
3 Tbsp fresh lemon juice
2 Tbsp butter
3 large egg whites
2 cups fresh or frozen (not thawed) blueberries
1 cup strawberry fruit spread

Steps:

Preheat oven to 350 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. Combine sugar and flour in small bowl. Combine milk, egg yolk, lemon zest, lemon juice and butter in large bowl. Add sugar mixture to milk mixture; stir until just blended. Beat egg whites in medium bowl until stiff, but not dry. Gently fold beaten egg whites into milk mixture; spread batter into bottom of prepared baking dish. Place dish in 13 x 9-inch baking pan, pour 1 inch hot water into outer pan. Bake 15 minutes. Melt fruit spread. Drop blueberries evenly over top of cake; carefully brush blueberries with fruit spread. Bake until set and lightly golden, about 35 minutes. Let pudding cool slightly; serve warm or chilled.