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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
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!
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.
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