Lemon Pudding Cake II Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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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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Cooking Level: Intermediate

Home Town: Panama City, Florida, USA
Living In: Salt Lake City, Utah, USA

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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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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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Cooking Level: Expert

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Reviewed: Sep. 17, 2003
"pudding" part was kind of bland tasting.
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Photo by Roxanne

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Coral Springs, Florida, USA

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Displaying results 21-26 (of 26) reviews

 
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