Reviewed: Aug. 7, 2009

absolutely loved it!!!!!! i added a teaspoon of baking powder, no zest and 1/3 a cup of lemon juice,i wanted it more cake like.. came out amazing! thanks x

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Ninalicious

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Reviewed: Jul. 6, 2009

I found this to be way to sweet and not to have a lemony taste at all. Also I found that the layers didn't separate, the top seemed to mushy and the bottom too gelatinous.

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JS

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: May 11, 2009

I'm not really sure if the issues with this cake were due to the cake itself or the baker but this did not turn out well for me. I made it exactly as the recipe read but when I cooked it the top portion came out really soggy. It was beautifully golden on top and I could see the custard pudding consistency on the bottom but I could not get the top to taste done. I covered it so that it would stop browning and tried to cook in a bit longer but I think this made things worse. Also, I was hoping it would have a more tart lemon taste. I just might not be a custard pudding cake kind of person!

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Samantha

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Bellevue, Michigan, USA

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Reviewed: Apr. 30, 2009

I made this tonight and was pleasantly surprised how it turned out. Fairly easy to make, the cake/top part was nice and spongy and the pudding was a good consistency. I followed other reviews and cut back a little on my sugar (1.5 cups vs. 2 in the recipe) and added more lemon juice (3 Tbs). Even without the powdered sugar on top (didn't haev any), it was still more sweet than lemon-flavored. Next time, I will add even more lemon juice and zest. Definitely add a lot more lemon juice than the recipe calls for. Overall, really good.

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Denise

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Reviewed: Apr. 3, 2009

This recipe was great! Instead of using the 2 quart dish, I used a 1 quart and slashed all the ingredients in half. I worked out really well because 1 quart makes easily enough for 4 people. The dessert is so rich that you'll only need a small sliver of it, and you can really taste the lemony tartness. My husband loved it!

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heatherhoolala

Cooking Level: Beginning

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Mar. 15, 2009

This was excellent and everyone loved it...but everyone also agreed, it was just too sweet. I will cut the sugar in half the next time I make it.

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aeangel

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Reviewed: Feb. 27, 2009

Maybe I messed up, but it never really left the wet pudding stage. It was like the filling of lemon bars with a merengue top. tasted yummy though.

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wantolearn

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Reviewed: Feb. 26, 2009

Did NOT turn out well. I don't know if I did something wrong, but it was too custardy and not very puddingy (if that's a word). It almost had the texture of quiche on the bottom (disturbing when you are expecting pudding), and I pulled it out of the oven early! There wasn't enough lemon though I added extra- I won't be making this again.

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SNOOT9

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Reviewed: Feb. 19, 2009

This is absolutely AMAZING!!! We lovedd it!! It was super easy to make and definatley company worthy!

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ItalianGirl

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

My husband and I both really enjoyed this dessert last night. That said, I used the juice and zest from one whole lemon, which amounted to about 1 T. of zest and about 3 1/2 T. of lemon juice. I think the lemon flavor was fine. I agree with some of the reviewers who said it was a little too sweet, so I would cut out some of the sugar next time. I also thought that the pudding was a little too runny even though I baked it for the full 60 minutes, uncovered. (It's still runny even though it's been in the refrigerator overnight.)I might use a little less milk next time. The recipe is very similar to an over 100 year old recipe that I use for a lemon sponge pie.

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WeezaG

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Reviewed: Feb. 13, 2009

What a refreshing, light textured dessert. I used about 1 3/4 cups of sugar and 3 tablespoons of fresh squeezed lemon juice. Next time I'll use all the juice the lemon produces. This one will definitely be made again. Thanks.

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Jakeberry

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Jan. 31, 2009

I have made this twice... and both times there are no leftovers!! If you like lemon desserts you must try it! I did follow a suggestion to cover the cake for most of the cooking time (with foil) to keep it from browning too quickly and it came out perfect both times. Love it!

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jh

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

This is great! A bit sweet, but very delicious. Everyone loved it! Would be great with crushed cookies for texture or a little ice cream and raspberries to make it extra special; but, still wonderful on its own. Very easy to make.

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tigerj44

Cooking Level: Intermediate

Home Town: Corning, Arkansas, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 13, 2009

This was surprisingly AMAZING! I had no idea that the top would be cake with gooey lemon custard underneath! It was delicious. My only gripe is that the recipe calls for WAY too much sugar! I even cut the sugar in half and it was still too sweet! Next time I will try only 3/4cup sugar. Also, don't bother adding sugar to the egg whites.

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chocaholic720

Cooking Level: Expert

Living In: Blackwood, New Jersey, USA

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Reviewed: Jan. 3, 2009

This is one of the better pudding cakes in Allrecipes! However, I did cut the sugar down 1/2 cup and might even try another 1/2 cup next time I make it. I prefer more of the lemon tartness to the sweet sweet lemon that this is. But, it is still one great recipe! Be sure and cover it with foil after you see it is golden brown; it will get too dark if you don't. Thanks to 'Mare' for submitting it.

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BARBARA1940

Cooking Level: Expert

Home Town: Silver City, New Mexico, USA

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Reviewed: Dec. 30, 2008

The taste was not bad but it was too sweet even after changing the sugar measurement to 1 cup. It should be a nice cake if wasn't be so sweet.

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Doreen

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Reviewed: Sep. 29, 2008

Good warm but WAY better cold!

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richelle

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Reviewed: Sep. 9, 2008

Wow! I have NEVER had anything quite like this before! So light and delicious! The only thing I altered was to add a half teaspoon of lemon extract (I didn't have any zest!), but other than that I made as is. I cannot wait to make it again!

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Aug. 19, 2008

Waaay too SWEET! I like my lemon desserts TANGY! What I did: Used only 1.5 cups sugar (orig. 2cups) Used 3.5 TBS lemon juice (orig. 2 TBS) No zest (orig. 1 1/2 TBS) No powdered sugar (orig. 1/4 cup) Result: Too sweet. No lemon tang What I'd do next time: Use only 1 cup sugar (orig. 2 cups) 6+ TBS lemon juice (orig. 2 TBS) Use only 1 1/4 cup milk (depending on how much extra lemon juice added) (orig. 1 1/2 cups) I personally don't like zest (diminishes lemon tang/too bitter) but the cake part ,imo, was in need of something. So you just might want to maybe sprinkle some zest over top of cake just before baking.

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