Mulberry Lemon Pudding Cake
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/4 cup All-Purpose Flour
2/3 cup Granulated Sugar
1/8 teaspoon Salt
1/8 teaspoon Ground Nutmeg
1 cup Low-Fat Buttermilk
1 teaspoon Grated Lemon Rind
cup Fresh Lemon Juice
2 tablespoons Stick Margarine Or Butter, Melted
2 lrg Egg Yolk
3 lrg Egg Whites, Room Temperature
1/4 cup Granulated Sugar
1 1/2 cups Mulberries, Blueberries Or Cooking Spray
3/4 teaspoon Powdered Sugar

Preparation

1 Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg into a large bowl; add buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk until smooth. 2 Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture . Fold in mulberries. 3 Pour batter into an 8-inch square baking pan coated with cooking spray. 4 Place in a larger baking pan; add hot water in larger pan to depth of 1 inch. Bake at 350 for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.