Lemon Pudding Cake with Fresh Mixed Berries

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Delicious and easy to make. However, I wish I'd read some reviews saying the cakes were done after 40-45 minutes; I set the timer for 60 minutes and checked the cakes when 13 minutes were left. They looked browned and almost overbaked. They were incredible, but I'll check them after 40 minutes next time...and there WILL be a next time!

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Super tasty, and so easy! Love love love love these!

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Very Tasty and refreshing. My inlaws love it!!!
I add just a table spoon or so of Smucker seedless black raspberry spreadable to the berries and it made a wonderful sauce to go over the lemon pudding cake. YUM!!!!

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What a lovely recipe! I found the recipe to be relatively easy (quick enough for surprise weeknight guests, for example. It was also forgiving: I forgot to grease the ramekins and the cakes still turned out beautifully. And as for the taste...AMAZING lemon flavor with a perfect balance of tart and sweet. Although it's a cake, it's not too heavy to use as a dessert after a heavier meal (e.g., pot roast. This is going in my "company-worthy" recipe file. Yum!!

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Off the chart! If I could give this recipe 6 stars, I would. The presentation is absolutely beautiful. I topped mine with a dusting of confectioners sugar, sliced strawberries and blueberries, and added a mint leaf. The cake is light and lemony, not too sweet, not too sour, just the right amount of lemon, perfect pudding on top. I highly recommend that you try it. Awesomeness!!!

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I just took this pudding cake out of the oven about 20 mins. ago, and all I can say is ...yeah...this is the one. OOOhh, Tyler. You can tell, I have no words to describe its deliciousness. This is such a wonderful Sunday afternoon dessert for the spring and summer. I did not have enough ramekins, but since I would not be denied the experience, I made it in a 1.6L French Corningware casserole dish. Perfect! Make sure to butter it well. Because I like a really lemony flavor, next time I will add more lemon juice and zest; otherwise, a perfect cake, and so lo cal. Think of it, no butter; and not too much sugar, even though I could still use a teeny bit less sugar. I baked with regular milk, regular granulated sugar and topped with frozen blueberries that I thawed in the microwave. Next time I will try it to the T. Love you Tyler!!

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I made this recipe for Mother's Day and it was out of this world! My Mom raved to the rest of my family over this recipe! I kept reading the recipe to try and figure out why it was called a pudding cake with no pudding. It think is should be more appropriately called a lemon curd cake! Once you invert the ramekin after cooking, you have this wonderful lemon curd like topping. This recipe is not too heavy and not too light - just right! Add the fresh fruit, dust with confectioners sugar, top with whip cream and enjoy! I think I will try with key lime next time! Thanks Tyler, this is definitely a keeper!

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The best dessert I have made in a long time! Very impressive and came out beautifully when plated. The taste was light and lemony. The only question I had which I did not see in the reviews - can these be prepared, refrigerated, and then baked right before serving?

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This was a great dessert! I would agree with the intermediate prep designation simply because it was way more involved then making a regular lemon cake. I made my cakes in small pyrex bowls which game them a rounded shape. I also decorated my plates with some heated raspberry preserves. This added a little color and was fun to dip the cake into. I made this for mother's day and everyone was thrilled! Recipe was easy to follow and cooked as described. As others have stated I did not have to leave them in the oven for sixty minutes, except with I put two trays in, this required about 50 for the top tray and 60 for the bottom. This was in a non-convection oven also.

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Delish! Made this for Easter dinner. Enjoyed and devoured by all. I served it with whipped cream & sweetened strawberries. Mine were done in 40 minutes. Am making again tonight and will make a Lemon Curd sauce to accompany the cakes. We ate a similar souffle in an AZ restaurant this winter, served in the ramekins. The cake's crust was slit open with a lemon sauce spooned in, giving it a true WOW factor.