Receta Mulberry Lemon Pudding Cake

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Raciónes: 5

Ingredientes

Cost per serving $2.59 view details

Direcciones

  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 mulberries.
  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 215g
Recipe makes 5 servings
Calories 288  
Calories from Fat 63 22%
Total Fat 7.08g 9%
Saturated Fat 1.81g 7%
Trans Fat 0.83g  
Cholesterol 86mg 29%
Sodium 203mg 8%
Potassium 265mg 8%
Total Carbs 53.01g 14%
Dietary Fiber 1.1g 4%
Sugars 44.15g 29%
Protein 6.31g 10%
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