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Lemon Pudding Cake

  • 8servings
  • 168calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) package yellow cake mix (such as Jiffy)

  2. 1/2 cup fat-free milk

  3. 1/4 cup reduced-fat sour cream

  4. 1 lemon

  5. Cooking spray

  6. 2/3 cup boiling water

  7. 2 cups mixed berries

  8. Frozen fat-free whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Combine first 3 ingredients in a medium bowl. Grate rind, and squeeze juice from lemon to measure 1 teaspoon and 2 tablespoons, respectively. Stir rind and juice into batter just until blended. Spoon batter into an 8-inch square baking dish coated with cooking spray. Pour boiling water over batter (do not stir).

  3. Bake at 350° for 28 minutes. Remove from oven; let stand 5 minutes. Spoon cake into 8 individual serving bowls; top with berries and whipped topping, if desired. Serve warm.

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