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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 51-60 of 110

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  • on March 29, 2010

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    I made these as a last minute dessert for myself & my husband-it was soooo easy, came out fantastic. I'm going tmake them for easter dessert---I didn't use superfine sugar either. Next time I will try it with the superfine sugar. You must make this light, sweet & tart, yummy dessert.

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  • on March 27, 2010

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    This was an amazing recipe! My son came home from out of town and absolutely loved this dessert. It was simple to make and not many ingredients....The only thing I switched was the buttermilk....I did not have any so I decided to use HALF AND HALF, I did not think of it, but it cut the time in half as well so it turned out even better! The taste was out of this world!!!! I will be making this more often for sure...Thank you Tyler for this awesome recipe!!!

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  • on March 27, 2010

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    There are times I like to use ramekins, but then there are times when ramekins aren't feasible. Can someone tell me if this recipe could be made in smaller round pan and then be served more like a cheesecake style? Sometime the individual dessert servings aren't most appropriate.
    Thanks, Rita

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  • on March 26, 2010

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    This is wonderful - I followed the recipe exactly with one exception - I added (literally a drop of Boyajian Lemon oil (I would not add any more than that - it is intense. This is beautiful and yummy. The cake is light and the pudding is rich and lemony.

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  • on March 02, 2010

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    Made this tonight for a small dinner party. Guests were in love at first bite and asking for leftovers (though all agreed would be too rich for immediate seconds.
    I used about half of the zest simply because I was making a four-batch recipe and didn't have enough for four tablespoons, so I also used a bit less sugar. It still turned out beautifully with wonderful lemon flavor...not too sweet, not too tart.

    I topped with fresh, organic blueberries instead of the berry medley suggested and skipped the powdered sugar all together. Also used regular sugar in lieu of superfine.

    I will definitely be making this one again!

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  • on February 28, 2010

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    blieve this will be more eye appealing when fresh berries are available(reasonably in Cleveland, OH -- plase add nutritional information for heart related restricted diet. Thank you Tyler!

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  • on February 08, 2010

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    This was not my favorite but my guest loved it and wanted more. It was really easy, cute and presented well dusted with powdered sugar and the berries. ..an elegant dessert! I wanted more of a cake but ths had more of a custard consistency and I have no complaints...went over really, really well!

    Overall, very good recipe and delivered on all that it promised!! I will make it again because my friend liked it so much!

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  • on January 06, 2010

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    Just go ahead and print this reciepe off right up front as you will go to it time and again. The very first thing I noticed was how light and airy the cake was. The pudding is also great although I doubled the amount of lemon juice ( one whole lemon and that was the perfect tartness for me. Baked for 53 minutes at the perscribed 325 degrees. OUTSTANDING!!!

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  • on January 03, 2010

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    if you like lemon cake, this is for you

    very airy and delicious, just grab some rasberries and powdered sugar and you are all set, just make sure you double up on the recipe and grab some extra ramekins because this will be gone instantly

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  • on December 29, 2009

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    I saw Tyler make this about a month ago and I thought it looked delicious. I was right. It is not hard to make. My oven is possessed, therefore it did not need the 60 minutes to bake. Next time I think I will bake it for 45 -50 minutes.

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