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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:
9/12/2010
This recipe is a family favorite. One of the easiest and best recipes I have ever made. You want to make a special dessert for a family gathering, this is a comfort food dessert they will talk about!.
posted:
7/27/2010
Very good. I will make it again for sure.
posted:
3/20/2010
I made this recipe for a Christmas party and received rave reviews. I didn't have any trouble with it being too watery at all, and I didn't alter the recipe in any way. Thought it had great flavor, and yes, it's good cold, although I thought the texture of the warm pudding was more enjoyable. I'm anxious to try it in chocolate!
posted:
3/8/2010
I don't understand how to get the center of the cake done. I finally took the cake out of the over after an hour because the outside was getting crispy but the center never did get done. We ate around the center and it was delicious! I added the zest and juice of one lemon and I think that really added a lot of flavor. I will try to make this cake again but I just need help as to how to get the center done.
posted:
3/3/2010
This receipe was gross. It was very, very messy and watery. It should not have asked for water. Using milk in the pudding might have been ok. I made the similar warm chocolate receipe and it turned out good. It didn't call for water - just the milk to make the pudding. I won't be making this again.
posted:
3/3/2010
Love this cake! It is so good served warm, and is still nice cold too. I think it works best to pour the pudding mixture into the very center. This way the cake batter bakes up over the top of the pudding completely and there are two layers. I've made it with a lemon cake mix by accident instead of yellow mix and it was very good too. I prefer the yellow mix though.
posted:
3/2/2010
The flavor of the cake was good, however, the texture of the pudding was interesting. My family said that the pudding reminded them of snot. Will not make again.
posted:
2/28/2010
This looked like an easy and different cake to make, so I went for it. I would definatley make this again!! However I baked it at 325 degrees for hour and 10 min. The pudding mixture seemed a little watery at first so I let it sit for a min. until it became a little thicker then poured over the batter. The topping had a very nice brown crust, and looked just like the picture. Next time chocolate and maybe instead of lemon nest time I'll use vanilla. My 11 year old twins first response at their first bite, YUM!!!!!
posted:
2/26/2010
My family loves this cake. I found its helpful to use a larger pan than a 9x13 Then there is no over flow. i have also made this in chocolate yummy!!
posted:
2/25/2010
This recipe sounded good, but turned out to be a sticky mess. I made the cake and added the pudding, distributing it over the entire cake. First thing I didn't really get was why I was using instant pudding for a recipe that would be cooked for so long. But, I followed the directions as written and put the pan in the oven and started it cooking. The cake portion came out ok, but the pudding turned into a gellied mess at the bottom of the pan, what was left in the pan that is. During the cooking process most all of the pudding bubbled over the edges of the pan and made a huge sticky mess. Luckily I put tin foil on the baking sheet, and a good thing because I would not have been able to store the pan in the fridge at all otherwise. I tried a little taste, and it tasted good, but the texture of where the cake met the pudding was very mushy and gel-like, and the pudding didn't look like pudding anymore, but more like jello, and my boyfriend who will eat most anything I bake couldn't stomac
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