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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:
1/29/2006
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!
posted:
1/29/2006
I am not a big cake maker, especially if it has to be frosted, so when I saw this recipe, I knew it was for me. I got up one morning and made this cake before going to work for my co workers. Man did it ever receive great reviews from everyone!! I liked it better while it was hot, others liked it better after it had cooled, but everyone liked it, in fact they want to know when I am going to make another one. Believe me, I will be making another one soon. The recipe was real easy to follow, I didn't have a bit of trouble with it and my cake looked just like the picture and it was delicious!!
posted:
1/26/2006
Just o.k., there was not enough cake and too much pudding. My husband was a fan though.
posted:
1/26/2006
I'm generally a "from scratch" baker, but I loved this cake. I actually preferred it cold, and plan to make it in the summer often. The only negative was the presentation-- pouring the pudding evenly over the cake was not as easy as it seemed (I'll use the ladel idea next time), and I didn't have high hopes for the cake when I saw it. But some powdered sugar and fresh berries covered that up nicely. Really delicious comfort food. I have a scratch recipe for this, but I'll probably stick with this one, especially when I'm low on time.
posted:
1/26/2006
I thought this cake was just okay. Next time I will use a lemon cake mix, because I didn't think it had much of an overall lemon flavor. I didn't have any problems with the pudding staying on the bottom, mine turned out pretty much like the picture.
posted:
1/25/2006
I loved this cake recipe. The pudding sinks to the bottom during baking and becomes a wonderful soft creamy custard. I really recommend you try it, you will love it as much as me and my friends.
posted:
1/25/2006
This cake was wonderful and delicious.When I made the cake I used a yellow cake mix that didn't have pudding added to it. It made this cake very light. I had a friend that used a cake mix with the pudding added to it and she said it was ok but more of a pound cake consistency. Also when pouring the pudding over the cake I would use a ladle next time to have better control on pouring it all over the cake.
posted:
1/25/2006
I make a recipe that is simular to this one. The only difference to the one that I make is that I use canned peaches or fresh ones to make this easy dessert.
posted:
1/25/2006
Like KimC112, my pudding also turned quite rubbery even when still warm. We warmed up the leftovers one serving at the time in the microwave. By adding just a tsp or so squeezed lemon it became "gooy" as requested by my husband! I plan to add lemon zest in the cakemix next time.
posted:
1/24/2006
I made this cake and thought it was very good. It reminded me of a similiar one my Mother made many years ago. I would make it again it's a nice winter comfort food.
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