*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Now my favorite dessert!! Excellent. The only thing I'll do different next time is to add a bit more lemon zest and a touch more fresh lemon juice. A big hit and easy to make. I baked it in individual ramekins and sprinkled powdered sugar on the top after done. When baking in individual dishes cooking time is reduced by a few minutes. Thanks for a great recipe.
YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be aware that it gets fairly brown - mine was quite dark on top after 38 minutes, but wasn't actually burnt. Trust it! **added later** If you don't have a microplane zester (well, first - get one! Cheap & awesome! 'til then...): before juicing the lemons, use a vegetable peeler to take strips of JUST THE YELLOW part of the peel (no white if you can help it) and whirl those with the sugar in a food processor until they're all blended in. Add that during the sugar step, not the zest step. Works like magic!
I just made this pudding cake and it was fantastic. I only used 1 cup sugar and for the milk added 5 tablespoons instant nonfat dry milk and the 1-1/2 cups water. I also added all dry ingredients at the same time then just dumped the water on top and mixed it up. I baked it in a 2-quart casserole. The finished cake was a lovely angel food cake on top with a creamy lemon filling on the bottom. Delicious!
This cake tasted absolutely fantastic! The only things I'd recommend are to reduce the sugar a bit (it was VERY sweet). Also beat the eggyolks and butter together before adding the lemon juice, or else it curdles and separates.
Just finshed baking this DELICOUS pudding followed recipe to a tee and baked for 40mins. Nice gooey sauce at bottom of dish, intense lemon flavour and perfect sponge cake on top. SO EASY & YUMMY! tip - I added more water to outer pan halfway during cooking (if water evapourates too much you will lose the gooey texture at the bottom).
This was the first time I made a pudding cake and it was just perfect! I cut down the sugar to 3/4 cup since I don't like my cakes too sweet. Both hot out of the oven or cold in the fridge are great. Thanks for the recipe!
This was amazing! I couldn't believe some of the other reviews. Maybe they didn't do it right. I thought the texture of the cake was good fluffy thick and light. The pudding was good too very lemony. The only change I made was replacing the lemon rind for a tablespoon of lemon extract. I may add less sugar next time. Thanks for the great recipe.