Try this Lemon Pudding Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees.
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 wear over bater (do not stir).
3. Bake at 350 degrees 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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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 168 | ||
Calories from Fat: 48 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 224.9mg | 8 % | |
Potassium 83mg | 2 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 27.9g | ||
Protein 2.4g | 3 % | |
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: 168
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