This is a print preview of "Boysenberry Lemon Pudding Cake" recipe.

Boysenberry Lemon Pudding Cake Recipe
by Global Cookbook

Boysenberry Lemon Pudding Cake
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  Servings: 5

Ingredients

  • 1/4 c. All-Purpose Flour
  • 2/3 c. Granulated Sugar
  • 1/8 tsp Salt
  • 1/8 tsp Grnd Nutmeg
  • 1 c. Low-Fat Buttermilk
  • 1 tsp Grated Lemon Rind c Fresh Lemon Juice
  • 2 Tbsp. Stick Margarine Or possibly Butter, Melted
  • 2 lrg Egg Yolk
  • 3 lrg Egg Whites, Room Temperature
  • 1/4 c. Granulated Sugar
  • 1 1/2 c. Boysenberries, Blueberries Or possibly Boysenberries Cooking Spray
  • 3/4 tsp Powdered Sugar

Directions

  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.