Boysenberry Lemon Pudding Cake Recipe

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Servings: 5


Cost per serving $0.54 view details


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


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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 5 servings
Calories 325  
Calories from Fat 62 19%
Total Fat 6.96g 9%
Saturated Fat 1.79g 7%
Trans Fat 0.83g  
Cholesterol 86mg 29%
Sodium 201mg 8%
Potassium 192mg 5%
Total Carbs 61.8g 16%
Dietary Fiber 2.2g 7%
Sugars 39.58g 26%
Protein 6.28g 10%
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