"A light cake that bakes on top of lemon pudding." — Earthymom
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sifted all-purpose flour
grated lemon zest
1 1/2 cups
The only way the pudding could be bland tasting is if you use bottled lemon juice. I used fresh squeezed lemon juice and also used cream not milk. (Once in awhile you just have to give flavor to a recipe over skimping on fat.) This recipe was not the best lemon pudding recipe I've had but it was darn good.
This didn't turn out for me. 40 minutes into the baking, and the top had barely even set. Ended up cooking it well over an hour and by then, the "pudding" curdled. Thanks for sharing. The flavor was great.
I made this for my husband's birthday tonight. I followed the recipe exactly. We ate it fresh out of the oven, and between two adults and two toddlers, it was gone within ten minutes. The cake layer is light and airy, the pudding layer is creamy and lemony, and the whole thing was just delicious. Thanks for a great recipe!
Fantastic pudding cake! The cake was really light and airy, and the pudding was tart and sweet. I followed the recipe exactly and it turned out delicious. Definitely a keeper!
A nice change from the usual baked cake & pudding recipes - caramel, chocolate, rhubarb, etc... It was full of flavour (I did use the zest of an entire lemon & fresh squeezed juice) and was very light. I topped it off with fresh raspberries and whipped cream...delicious!
I made it according to the recipe but added slightly more lemon juice and it was great! super lemony and tart. Everyone at work and at home loved it. And so simple to make. Only problem was it was messy to serve. But it was delicious immediately out of the oven and still great the next day!
Made this exactly as described, no changes, and it was gone in minutes. Mine is a family of college kids, and this was a perfect hit. The next time I made it, I did a double-batch, and the leftovers were even better cold the next day for breakfast!
I had one lemon left and wasn't sure what to do with it when I came across this recipe. I followed the recipe exactly and topped it with freshly whipped cream. It is really yummy! I love anything lemon and it's not an overpowering lemon taste. I used all of the zest from the lemon and the juice I got was a little less than the 1/4 called for. My husband and kids love it, so I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pudding Cake II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 62
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