Meyer Lemon Pudding Cakes

Health score
1%
Meyer Lemon Pudding Cakes
90 min.
12
170kcal

Suggestions


Indulge in the delightful flavors of Meyer Lemon Pudding Cakes, a dessert that perfectly balances sweetness and tanginess. These charming little cakes are not only a feast for the eyes but also a treat for the taste buds, making them an ideal choice for any gathering or special occasion. With a light and airy texture, each cake is infused with the unique essence of Meyer lemons, which are known for their sweeter, less acidic profile compared to regular lemons.

What sets this dessert apart is the luscious lemon pudding nestled in the center of each cake, creating a delightful surprise with every bite. Topped with fresh blueberries and a sprinkle of lemon peel, these cakes are as visually appealing as they are delicious. The combination of flavors and textures will leave your guests raving about your culinary skills.

Whether you're hosting a dinner party or simply treating yourself to a sweet escape, these Meyer Lemon Pudding Cakes are sure to impress. With a preparation time of just 90 minutes, you can easily whip up a batch to share with friends and family. So, roll up your sleeves and get ready to create a dessert that will brighten any table and bring smiles all around!

Ingredients

  • 16 oz angel food cake mix 
  • 1.3 cups water 
  • box jell-o lemon flavor pudding & pie filling instant (4-serving size)
  • cups milk 
  • cup blueberries fresh
  •  lemon zest grated

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
  2. Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
  3. In medium bowl, beat pudding mix and milk with whisk 2 minutes.
  4. Let stand until set, about 5 minutes.
  5. To serve, place each cake on dessert plate. Spoon pudding into center of cake.
  6. Garnish with blueberries and lemon peel.

Nutrition Facts

Calories170kcal
Protein8.87%
Fat7.49%
Carbs83.64%

Properties

Glycemic Index
8.63
Glycemic Load
1.32
Inflammation Score
-1
Nutrition Score
3.7730434614679%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Eriodictyol
0.02mg
Hesperetin
0.02mg
Luteolin
0.03mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:169.91kcal
8.5%
Fat:1.44g
2.22%
Saturated Fat:0.78g
4.89%
Carbohydrates:36.28g
12.09%
Net Carbohydrates:35.79g
13.02%
Sugar:26.39g
29.32%
Cholesterol:4.89mg
1.63%
Sodium:327.81mg
14.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.85g
7.69%
Phosphorus:169.95mg
17%
Calcium:109.4mg
10.94%
Vitamin B2:0.16mg
9.54%
Selenium:5.55µg
7.93%
Manganese:0.1mg
4.84%
Folate:16.62µg
4.16%
Vitamin B12:0.24µg
3.97%
Potassium:105.01mg
3%
Vitamin D:0.45µg
2.98%
Vitamin B5:0.27mg
2.67%
Magnesium:10.05mg
2.51%
Vitamin K:2.54µg
2.42%
Copper:0.05mg
2.36%
Fiber:0.49g
1.95%
Vitamin B1:0.03mg
1.82%
Vitamin B6:0.03mg
1.73%
Zinc:0.25mg
1.66%
Vitamin C:1.24mg
1.5%
Vitamin A:72.56IU
1.45%