Blackberry Lemon Pudding Cake

Total Time
55mins
Prep 20 mins
Cook 35 mins

From Cooking Light.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
  3. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
  4. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

Reviews

(1)
Most Helpful

I made this when Cooking Light first published the recipe. I was searching for it tonight. THANKS FOR POSTING IT!!! This dessert is awesome!

Scrivener1 July 26, 2006

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