Food Friday: Lemon Pudding Cake | The Sisterhood of the Shrinking Jeans LLC


So it’s Friday and it’s my turn to share with you something food-related.  I could talk about fiber and how good it is for you or I could talk about the benefits of any host of fruits and veggies, BUT I would rather share with you a recipe, because I like to cook and I like to try new recipes and I like to eat.

Lucky you : ).

Dessert, did someone say dessert?  We don’t eat dessert with every meal, maybe only once a week, but my kids wished we did.  I am always on the hunt for easy, light desserts, not only for me but for them.   This recipe comes my new, favorite cookbook- Cooking Light’s Fresh Food Fast Weeknight Meals.  It is the da’ bomb.  For realz.  Go out and buy it right now.  I promise, you will love it.

You can thank me later.

Please ignore the obscene amount of whipped cream on top!

Lemon Pudding Cake (courtesy of:  Cooking Lights Fresh Food Fast Weeknight Meals)


  •   1 (9 ounce) package yellow cake mix (such as Jiffy….I just used a regular yellow cake mix and measured out 9 ounces)
  • 1/2 cup fat free milk
  • 1/4 cup reduced-fat sour cream
  • 1 lemon
  • cooking spray
  • 2/3 cup boiling water
  • 2 cups mixed berries (used whatever is on sale or that you have on hand- for me, that meant strawberries and blueberries)
  • frozen fat-free whipped topping, thawed (optional)


  1. 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 water over batter (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.  Yield 8 servings (serving size: 1/8 of cake and 1/4 cup berries).

Nutritional Info: Calories 168; Fat 3.4g (Sat 1g); Pro 2.4g; Carb 33.2g Fiber 0.9g;

Tell me, does this look yummy to you, like something you might make one day?  Go ahead, be truthful.

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