Blackberry-lemon pudding cake
Last updated 6/12/2012 1:09:10 AM. Recipe ID 35984. Report a problem with this recipe.
Title: Blackberry-lemon pudding cake
Categories: Desserts, From hard c
Yield: 5 Servings
1/4 c All-Purpose Flour
2/3 c Granulated Sugar
1/8 ts Salt
1/8 ts Ground Nutmeg
1 c Low-Fat Buttermilk
1 ts Grated Lemon Rind
c Fresh Lemon Juice
2 tb Stick Margarine Or Butter;
2 lg Egg Yolk
3 lg Egg Whites; Room Temperature
1/4 c Granulated Sugar
1 1/2 c Blackberries; Blueberries Or
3/4 ts Powdered Sugar
Preheat oven to 350. Lightly sppon flour into a dry measuring cup;
level with a knife. Combine flour, 2/3 cup granulated sugar, salt,
and nutmeg into a large bowl; add buttermilk, lemon rind, juice,
margarine, and egg yolks, stirring with a whisk until smooth.
Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup
granulated sugar, 1 tbsp. at a time, beating until stiff peaks form.
Gently stir one-fourth of egg white mixture into buttermilk mixture;
gently fold in remaining egg white mixture . Fold in blackberries.
Pour batter into an 8-inch square baking pan coated with cooking
spray. Place in a larger baking pan; add hot water in larger pan to
depth of 1 inch. Bake at 350 for 35 minutes or until cake springs
back when touched lightly in center. Sprinkle with powdered sugar.
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