Berry Lemon Pudding Cake

READY IN: 1hr 5mins
Recipe by L DJ3309

Yummy summer time dessert with fresh berries. But also good with the frozen.

Top Review by godbreathed01

Hi LDJ Wanting to make this cake. Have blueberries from last summer and a fresh lemon from my dad's garden. Favorite flavor combo. But what do I do with the Blueberries? I'm going to put them at the bottom and pour the batter over the top. I'll let you know how they come out. My blueberries are no-cook freezer jam with no sugar added. They do have pectin. So we'll see. Update after making. Delightful. Lemony sauce over the blueberries with a light chiffon cake on top. Judy in WA

Ingredients Nutrition


  1. 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.
  2. Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
  3. Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
  4. 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.
  5. Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
  6. Let cool; serve warm, shift powdered sugar over top.

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