Lemon Pudding Cake with Fresh Mixed Berries

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Loved it and super simple! I was able to make this Friday night after working all day, it was that easy. I love the texture, soft cake on the bottom and creamy deliciousness on the top. I could have eaten the whole thing. I filled ramikens higher than half way and was able to make just two, I didn't need four. Our lucky neighbor got the second one.

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Excellent taste, very easy to make, listened to others and baked for 40 minutes, plenty of time. Best served warm, but delicious 2 days later. Rave reviews all around. Served with a dollop of fresh whipped cream to cut tartness of lemon and sweeten fruit not in season.

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Excellent dessert. The cakes do not rise so you can fill the ramekins and all will be well. Mine took the full 60 minutes and they were delicious.

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Made this cake several times.
1. 1st time...exactly as printed. Delicious flavor and texture.
2. 2nd time...and all times since...with full buttermilk or whipping cream. Again...delicious.
Enjoy! Annie, Fremont, CA

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Can an 8" cake pan or a tart pan, or a springform pan be substituted for the ramekins?

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Was entertaining a chef and his wife for dinner and worried about every dish I was going to serve. Decided on this one for dessert, and he declared it one of the best he had ever had. He emailed me the next day asking for the recipe. The whole meal was good, but you always remember the last thing you ate. Thanks Tyler!

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Absolutely wonderful! They are so easy to prepare and full of lemony goodness! They make a beautiful presentation too. You could definitely serve these at a formal dinner party and impress everyone!

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FABULOUS!! The cakes were melt in your mouth. Light and lemony. I took mine out as soon as the tops spring back when lightly touched...about 40 minutes. Don't overcook. These were absolutely delicious. For the reviewer before me...did you make the batter the day before and then cook them off before dinner, or, did you bake them the day before?
Thank you Tyler for such a great recipe. I will be making these again. Linda

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My all time favorite...Although the recipe saids 60 minutes, it's really done in 40 - 45 minutes, otherwise it gets too brown and crusty - I have convection oven, not sure if that's why...I might try it at 300 degrees next time.

But wonderful light desert to make whether last minute, or a day before, just take them out two hours before dinner.

I'd like to know if anyone tried to make it in one cake pan/baking dish....
Thanks!!

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Wonderful and completely different from anything I've had before. Will certainly go into my recipe box.