Lemon Pudding Cake

In need of a 4th of July dessert idea? This recipe takes the cake! It’s moist, creamy, cake-y, refreshing and delicious! The lemon kicks your traditional cake up a notch! Add in the ‘pudding’-like texture, and it’s outta this world! Psst…there’s actually no pudding in this recipe.

I found this recipe in Cooking Light Magazine, page 94 – All-recipe special addition. However, the whipped cream recipe is mine. This magazine is filled with unique meal ideas that take little effort to prepare; now that’s my kind of magazine!

Prep Time: 15 mins (cake & whipped cream)

Bake Time: 28 mins

Servings: 6-8 (recipe says 8, but I think it’s closer to 6)

Calories: 168 for 1/8 of cake, not including whipped cream

Ingredients:

Cake:

90z box Jiffy Yellow Cake Mix

1 Lemon, yielding 1 tsp grated rind and 2 Tbs juice

1/2 cup Organic Milk, fat-free

1/4 cup Sour Cream, reduced-fat

2 cups Organic Mixed Berries, fresh work best

2/3 cup Boiling Water

Whipped Cream:

8oz Whipping Cream

2 tablespoons Powdered Sugar

1 teaspoon Vanilla Extract

Directions:

- Preheat oven to 350 degrees Fahrenheit and grease an 8x8inch metal pan or ceramic dish.

- Place a big glass or metal mixing bowl, as well as the beaters that attach to your mixer, in the refrigerator to chill for about 20 mins. *This will help make your whipped cream the consistency you want by not allowing it to heat up too much in the beating process.

- Take the lemon and grate it until you get enough rind for one teaspoon. Then, cut the lemon in half and squeeze the juice out and set aside two tablespoons.

- In a medium mixing bowl, mix together cake mix, milk and sour cream until moist. Add lemon rind and juice and stir again until combined.

- Pour batter into baking dish. Top with boiling water – DO NOT STIR. Just let the water sit on top. (I microwaved the water for 1 1/2 mins in glass measuring cup, until I saw it boiling)

- Bake cake for 28 mins. Remove from oven and cool for 5 mins.

- In chilled mixing bowl, beat the whipping cream and powdered sugar until soft peaks form. Add the vanilla, and continue beating until hard peaks form. *Basically, stop when your whipped cream is the consistency you like. It takes about 10 minutes altogether.

- Scoop out the cake into 6-8 serving dishes. *I scored my cake before scooping to make sure the serving sizes were even.