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Lemon Pudding Cake with Fresh Mixed Berries Recipe

Lemon Pudding Cake with Fresh Mixed Berries

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Average Rating:

Total Reviews: 110

Showing 41-50 of 110

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  • on September 25, 2010

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    I made this dessert last night and it is hands down the best lemon dessert I have ever had!!! Puts lemon meringue pie and lemon bars and really anything lemon to shame!! This is like nothing I have ever had. Moistist and lightest cake you'll ever eat. Definitely on a whole other level. You have to make this!!! Outstanding!! love you Tyler, you are the real deal! and thanks for this recipe!

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  • on September 23, 2010

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    I ahve a Key Lime tree and substitue Key Limes for the lemons....SO GOOD!!!!! This is a staple. I freeze my lime juice and zest so I have fresh all year

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  • on August 27, 2010

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    I made this super simple recipe and my family loved it! My son ate three warm out of the oven, with fresh blackberries we picked while the cakes baked away. My husband loved them cold and plain the next day. I baked some in small canning jars so I could throw the lid on and throw them in the fridge and have them as a lunch treat the next day.

    My take: The cakes go from creamy pudding that seems to slide across your toungue and melt, to airy delicate cake with little crunchy nibbles along the edge of where the sugar and butter formed a sweet crust. The tart fresh lemon flavor is perfectly balanced by the amount of sugar in the recipe, and the berries (good fresh or as a compote pop in your mouth giving the dish a sweet summer flourish. This recipe is definately a keeper!

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  • on May 15, 2010

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    Very good! Yummmm! I will keep this recipe!

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  • on May 08, 2010

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    My dinner guests really enjoyed these. At first everyone thought they were individual cheesecakes, but were very surprised at how light and lemony they were. Wonderful - I will make these again.

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  • on May 08, 2010

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    ......for those not having super-fine sugar on hand, it can easily be made using regular sugar and your food processor. Place sugar in the bowl of your processor and process 4-5 minutes, pulsing occasionally to make sure all the sugar is mixed. Measure the sugar after processing for the correct amount your recipe calls for. Extra sugar can be stored in a covered container for future use. Super-fine sugar dissolves quickly and adds smoothness to a recipe like this where regular sugar, if not fully dissolved, would results in a grainy texture. If you can't find super-fine sugar where the regular sugar is sold, try the liquior department as super-fine sugar is use in mixing drinks that call for sugar.

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  • on May 03, 2010

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    Excellent recipe...me and my husband LOVED it! Will be making this again and again and again!

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  • on April 19, 2010

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    Thank you Tyler. This is one of my favorite desserts to eat and to serve to my guests. It is easy to prepare and serves beautiflly with fresh berries, a little sprinkle of powered sugar and sometimes I top it with whipped creme. I always mix it and bake it right after we finish dinner. Once I take it out of the oven, I serve it within 10 minutes. I have all my ingredients ready and can whip it up in a few minutes.

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  • on April 02, 2010

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    This is easy and fantastic we loved served with berries and a slice of lemon on top. Great

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  • on March 30, 2010

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    This was an awesome dessert!! I could not find the superfine sugar in my short visit to the market today, but will find it somewhere I am sure : Not sure what difference it would make, but these are outrageous! I followed to a "t" the recipe, including bake time and they were perfect.

    I didn't realize they had a "pudding" on top (once put out on plate... but, this is easy and amazing!

    Thanks, T!!

    DJ in Chicago

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