Lemon Pudding Cake

31 mins (prep 3, cooking 28)
8 ingredients
8 servings (serving size: 1/8 of cake and 1/4 cup berries)
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.

Categories:  oxmoor-house , desserts , cakes~frostings , low-cholesterol , low-saturated-fat ,
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Serving Size (59.33 g)
Servings 8
Amount per Serving
Calories 226.54 Calories from Fat 56.07
% Daily Value *
Total Fat 6.23g 76.66%
Saturated Fat 2.27g 91.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 264.4mg 88.13%
Total Carbohydrate 34.8g 92.81%
Dietary Fiber 4.67 g 149.53%
Sugars 15.57 g %
Protein 7.78g 124.55%
Vitamin A 57.38IU% Vitamin C 0.35mg%
Calcium 62.11mg% Iron 1.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free milk, reduced-fat sour cream, boiling water, fat-free, frozen