Down-Home Lemon Pudding Cake
Here’s a dessert that brings back sweet childhood memories. This healthier version has all the magic of the old one, with the pudding and cake exchanging places during baking!
- 2-3 lemons (2 tablespoon zest and 1/3 cup juice)
- 1 package (18.25 oz) yellow cake mix
- 1 cup skim milk
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups very warm water (120°-130°F)
- Powder sugar
- Fresh berries (optional)
Preheat oven to 375°F. Lightly spray Deep Dish Baker with vegetable oil using Kitchen Spritzer. Zest lemons to yield 2 tablespoons lemon zest using Zester/Scorer. Combine cake mix, milk and lemon zest in Classic Batter Bowl; mix well with Mix 'N Scraper®. Pour into prepared Baker. Combine sugar and cornstarch in Small Batter Bowl. Juice lemons to yield 1/3 cup juice. Add lemon juice and warm water to sugar mixture; mix well with Stainless Whisk. Pour lemon mixture over batter. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool slightly; sprinkle with powdered sugar using Flour/Sugar Shaker. To serve, spoon warm cake into dessert bowls. Top with fresh berries, if desired.
- 16 servings
Nutrients per serving:
Approximately 183 calories and 3 grams of fat per serving
Make cooking a little zestier by adding lemon, orange or lime zest. Use the Zester/Scorer to remove just the outer rind from the citrus fruit, and stir it into dips, sauces or beverages.
Applesauce can be substituted for up to half the oil, margarine or butter required in many recipes for muffins, quick breads, cake mixes and cakes made from scratch. Eliminating all the fat, however, can result in an overly dry baked product.
Substituting two egg whites for one whole egg lightens a recipe by 5 grams of fat and 213 milligrams of cholesterol.
Save fat, calories and time by topping cakes and bar cookies with a fat-free dusting of powdered sugar instead of frosting.