Mulberry Lemon Pudding Cake
Food Ingredients:
1/4 cup All-Purpose Flour 2/3 cup Granulated Sugar 1/8 teaspoon Salt 1/8 teaspoon Ground Nutmeg 1 cup Low-Fat Buttermilk 1 teaspoon Grated Lemon Rind cup Fresh Lemon Juice 2 tablespoons Stick Margarine Or Butter, Melted 2 lrg Egg Yolk 3 lrg Egg Whites, Room Temperature 1/4 cup Granulated Sugar 1 1/2 cups Mulberries, Blueberries Or Cooking Spray 3/4 teaspoon Powdered Sugar
Recipe preparation:
1 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. 2 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 mulberries. 3 Pour batter into an 8-inch square baking pan coated with cooking spray. 4 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. Serve warm.
Recipe source: Foodista recipe
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