This lovely pudding makes a great summer time dessert. The top is light and fluffy like a soufflé, while the bottom has a lemony sauce. My family loves it served chilled.
Now my favorite dessert!! Excellent. The only thing I'll do different next time is to add a bit more lemon zest and a touch more fresh lemon juice. A big hit and easy to make. I baked it in individual ramekins and sprinkled powdered sugar on the top after done. When baking in individual dishes cooking time is reduced by a few minutes. Thanks for a great recipe. - 15 Feb 2008 (Review from Allrecipes US | Canada)
I just made this pudding cake and it was fantastic. I only used 1 cup sugar and for the milk added 5 tablespoons instant nonfat dry milk and the 1-1/2 cups water. I also added all dry ingredients at the same time then just dumped the water on top and mixed it up. I baked it in a 2-quart casserole. The finished cake was a lovely angel food cake on top with a creamy lemon filling on the bottom. Delicious! - 31 Oct 2002 (Review from Allrecipes US | Canada)
YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be aware that it gets fairly brown - mine was quite dark on top after 38 minutes, but wasn't actually burnt. Trust it! **added later** If you don't have a microplane zester (well, first - get one! Cheap & awesome! 'til then...): before juicing the lemons, use a vegetable peeler to take strips of JUST THE YELLOW part of the peel (no white if you can help it) and whirl those with the sugar in a food processor until they're all blended in. Add that during the sugar step, not the zest step. Works like magic! - 09 Mar 2002 (Review from Allrecipes US | Canada)