"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Berry-Lemon Pudding Cake Recipe

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This recipe for Berry-Lemon Pudding Cake, by , is from Duncan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Duncan
Added: Friday, October 12, 2007


1/4 c flour
2/3 c sugar
1/8 t salt
1/8 t nutmeg
1 c low-fat buttermilk or sour cream
1 t lemon rind
1/4 c lemon juice
2 T butter, melted
2 large egg yolks
3 large egg whites
1/4 c sugar
1 1/2 c berries
cooking spray
powdered sugar

Preheat oven to 350. Combine flour, 2/3 c sugar, salt, and nutmeg in large bowl. Add buttermilk, lemon rind, lemon juice, butter, and egg yolks, whisking until smooth.

Beat egg whites with a mixer until foamy. Add 1/4 c sugar a little at the time, beating until stiff peaks form. Gently fold 1/4 egg mixture into buttermilk mixture, and then the rest. Fold in berries.

Pour batter into an 8" baking pan coated with spray. Place in larger baking pan with water to 1" depth. Bake for 35 minutes or until cake springs back lightly. Sprinkle with powdered sugar and serve warm.

Number Of Servings:
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