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.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 8|
|Calories from Fat: 87 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 379
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