Lemon Pudding Cake with Fresh Mixed Berries

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OK i'm giving this a good rating because everyone liked it but me. I'm not a tart lemon kind of person. I like the flavor of lemon but not the tartness in less it's lemonade. However, this is a really quick and easy recipe. the pudding part isn't really pudding for say but more like lemon meringue.

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I was invited to my sister's for Easter dinner and my fiance and I decided to bring desert. I told her about this recipe so we teamed up and made it together. It was easy and absolutely fantastic! Refreshing and so elegant looking when plated! An absolute winner!! Very impressive presentation and delicious isn't a strong enough word to describe the taste! A real keeper! Thank you!

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Came out perfectly!! VERY TASTY

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I couldn't find half of my ramekins and I needed to double this, so I used a round 2.5 quart baking dish. Baked for exactly 65 minutes, rotating half way. I also cut back on some sugar like someone else suggested, using 1 total cup for a doubled recipe. Topped with fresh raspberries and powdered sugar. AMAZINGLY DELICIOUS! I inverted the entire dish onto a plate and sliced into 8 wedges. Loved the layer of pudding that developed, and the cake was so light and fluffy. This is also quite a lowcal dessert, with my calculations being around 175 per serving. This will be my go-to lemon cake recipe.

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Wonderful recipe! My new go-to recipe, Thanks so much - my friends and family love this.

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Very fancy, very doable, and very delicious! It was a perfect anniversary dessert. I can't wait for an excuse to make it again!

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FABULOUS and a hit at family dinner of 20 - children and adults alike loved it. This recipe is easy to make and can be made ahead of time, except for the egg white stage and baking. Made it for Christmas dinner - I prepped most at home: buttered and sugared the ramekins, beat the pudding mixture together, and cooked a berry sauce using frozen mixed berries (added a bit of honey and Gran Marnier liqueur, and some corn starch. I transported all to my host's home and whipped up the egg whites right before we sat down for dinner. They cooked beautifully during the dinner without any fussing or oversight. I plated them with the berry sauce, topped with some fresh raspberries, blueberries and blackberries, and a dusting of icing sugar. Looked elegant & sophisticated, but best of all, DELICIOUS. BTW, I cut down the sugar from 2/3 cup to 1/2 cup and the recipe did not suffer for it.

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What a fabulous recipe! I made it for company last night and everyone was wow'd. Tasty and delicious - it is simply amazing. Looks like something you'd get in a very high end restaurant. Bravo, Tyler for making the home cook look like a pro.

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This is a great recipe, and turned out beautifully on the first try. It has a nice shot of lemon, but not so much that it's "puckery".
It didn't stick in the ramekins *at all*, even cold the next day, and they tasted just as good the next day. The cake has a very fine crumb, and is very tender. I substituted regular white sugar since I didn't have superfine, and didn't have any problems. I filled the ramekins to within 1/4" from the top, and they rose high while baking (but didn't run over, and then as they cooled they "fell" back to just even with the top edge of the ramekin. The recipe as written accurately made 4 servings for me, and I doubled the recipe with no conversion problems.
This recipe is also inexpensive to make, which is a big plus, though I teamed it with a crushed red berry sauce (since I only had frozen berries, and mascarpone whipped cream, which made it more expensive.

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Delicious! I love the fact that it's easy to make,not skimping on flavor and so few ingredients!
The cake moist,the pudding sweet and smooth,perfect pair.
I love fresh berries but I really enjoy the flavor of lemon and blueberries so I used blueberry pie filling,or ice cream topping. Beautiful,the perfect quick desert!
Good job Tyler,a real winner!!!