Reviewed: Jul. 14, 2009

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!

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laigaie

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Reviewed: Jun. 15, 2009

I made this and used 1/3 cup fresh key lime juice and 1/2 teaspoon zest and added 1 3/4 cups milk the extra milk made more pudding. I served it warm. My guest thought it was wonderful and so did I. Lillie Crane

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Lillie Crane

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

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!

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 7, 2008

????? Picture shown is obviously not the receipe indicated. Looks more like blueberries and raspberries on top of some kind of cake.

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lk2cook

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Reviewed: Sep. 9, 2007

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!

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Scotia

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2006

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.

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