Summer berries, tart and creamy lemon pudding and tender sponge cake. This is as good as it gets!
1. Combine flour, sugar, salt and nutmeg in a mixing bowl. Add buttermilk (or yogurt and milk), lemon rind, lemon juice, butter and yolks. Wisk.
2. In another bowl, beat egg whites until foamy, then add 1/4 sugar, a little at a time, until stiff peaks form. Stir some of the whites into the batter, then gently fold in the rest.
3. Oil a 8-in. square pan and pour in batter. Plop the berries over the top.
4. Put the pan in a larger pan and fill the larger pan 1 inch deep with hot water. Bake at 350 degrees for about 30-35 minutes or until cake is golden brown and springy to the touch.
5. Devour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 8 | ||
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Calories: 379 | ||
Calories from Fat: 87 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 273.2mg | 84 % | |
Sodium 140.6mg | 5 % | |
Potassium 190.2mg | 5 % | |
Total Carbohydrate 65.7g | 19 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 64g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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