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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:
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
posted:
2/21/2010
So easy and oh so yummy! the lemon was just right- not overpowering.
posted:
2/20/2010
Sounds like a good recipe. Would it be good served cold?
posted:
2/16/2010
I'm not a fan of "instant" puddings, could I make it with lemon pudding that I cooked? Thanks, MD
posted:
2/16/2010
In looking over some of the comments, maybe using 1/2 to 3/4 of the filling would help in the messiness and presentaion? Would it affect the cake and the baking time or flavor?
posted:
2/10/2010
I must have done something wrong when making this recipe. I followed the directions and did not make any modifications (big change for me, as I usually change something) and was somewhat disappointed with how this turned out. Not the taste, as it is excellent, but it's not a dish that presents well - very messy.
posted:
1/1/2010
I have made this recipe a few times now and we just love it!
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