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Warm Winter Lemon Cake

Warm Winter Lemon Cake recipe
photo by:kraft
Gently falling snow, good. Unrelenting icy rain, not so much. Tame winter with a forkful of lemony sunshine in a warm, moist pudding cake with a citrus tang.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
16 servings
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posted:
1/31/2006
I made this Sunday, 1/29/06, it's simple and tastes great! It took like 10 minutes to put together and smelled wonderful baking. My husband and mom are lemon fans and it was a BIG hit with them! It's a keeper.
posted:
1/31/2006
We went to our cabin for a winter week-end, and this cake made it absolutely wonderful.
posted:
1/31/2006
So easy, yet so good. My new favorite comfort food dessert.
posted:
1/31/2006
Made this cake on a rainy, dreary cold day. It was a great pick-me up and so good! My hubby's favorite is lemon so it was a big hit with him too.
posted:
1/30/2006
This was a hit! Everyone was impressed and it was so easy to make. This is great with whipped topping.
posted:
1/30/2006
It was easy and delicious. I'm going to try it with chocolate pudding and cake too.
posted:
1/30/2006
Really good, but didn't turn out like the picture at all. I cut the recipe in half, so maybe that's why. Will try again though. This time, I would make the whole thing AND add some lemon juice to the pudding. I didn't add the sugar to the pudding either.
posted:
1/30/2006
Easy recipe, turned out great. Will definitely be adding this one to the recipe box.
posted:
1/29/2006
This was realy good fresh out of the oven. It was almost better the next day after refrigeration. Easy to make. Will make again. Am going to experiment with chocolate ingredients.
posted:
1/29/2006
I followed the directions given and the cake turned out great - almost exactly like the picture. I left it in for about 57 min. and used a metal pan instead of glass. It did bubble up and out a little bit in the corners, and I left out 1/4 c. of the pudding so maybe would omit 1/2 c. next time to have the cake looking perfect. I did use a ladle to put the pudding on top of the cake batter, as someone else here suggested and that was a good idea. My pudding sank about halfway, which I think is better than if it had gone all the way to the bottom. But it wasn't rubbery or anything when cooled - great warm or cool!
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