{"id":123186,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-pudding-cake\/"},"modified":"2024-11-27T14:29:27","modified_gmt":"2024-11-27T20:29:27","slug":"lemon-pudding-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-pudding-cake\/","title":{"rendered":"Lemon Pudding Cake"},"content":{"rendered":"<p>If you\u2019re hosting a dinner party or gathering and want a dessert that elicits childlike delight from your guests, this lemon pudding cake recipe rarely fails. It\u2019s also refreshingly easy to make in a batch, with most of the mixing in a single bowl. Still warm from the oven and dusted with confectioners\u2019 sugar, it manages to charm two of the senses before you\u2019ve even tasted the fresh citrus and creamy custard.<\/p>\n<p>Lemon pudding cake recipes have been around for centuries and readers from Australia or New Zealand will know this dessert as a Lemon Delicious. That\u2019s no exaggeration, either. As an alternative to chocolatey desserts, lemon pudding cake is a bright, zesty and comfort food for winter when lemons are in season, too.<\/p>\n<h2>Ingredients for Lemon Pudding Cake<\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><b>Eggs<\/b>: Separate the yolks from the whites and make sure they\u2019re at room temperature for a lighter, more airy batter.<\/li>\n<li style=\"font-weight: 400;\"><b>Sugar<\/b>: White sugar is preferable to brown because you want a clean, bright taste rather than a richer caramel finish. That said, these lemon pudding cakes aren\u2019t overly sweet once baked.<\/li>\n<li style=\"font-weight: 400;\"><b>Milk<\/b>: Choose a whole, 2% or your nut milk of choice to dissolve the sugar and form the batter. Make sure it\u2019s at room temperature, too, so you don\u2019t have to overwork the batter.<\/li>\n<li style=\"font-weight: 400;\"><b>All-purpose flour<\/b>: You can use self-rising flour to make the cake mix, but the egg whites usually puff up the cake with all-purpose flour alone.<\/li>\n<li style=\"font-weight: 400;\"><b>Lemon juice<\/b>: Roll your fresh lemons on a surface to release all the juice, squeeze and remove the pips. The aroma you\u2019ll smell during prep gives you a hint of the wonderful citrus flavors to come.<\/li>\n<li style=\"font-weight: 400;\"><b>Lemon zest<\/b>: Grate the zest from your (washed) lemons to add a pleasant touch of bitterness and the lemony essential oils trapped in the skin.<\/li>\n<li style=\"font-weight: 400;\"><b>Salt<\/b>: As with any sweet dessert, a pinch of salt brings out flavor without troubling the result with saltiness.<\/li>\n<li style=\"font-weight: 400;\"><b>Optional<\/b>: Confectioners&#8217; sugar, lemon slices or whipped cream to add as a topping before serving.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the ingredients<\/h3>\n<p>Preheat the oven to 325\u00b0F and beat the egg yolks in a bowl, gradually adding the sugar, milk, flour, lemon juice, zest and salt to form a smooth batter. Don\u2019t worry if it\u2019s still runny at this point. In a separate bowl, whip the egg whites until they form stiff peaks, then gently fold into the lemon mixture, resisting the temptation to overmix.<\/p>\n<h3>Step 2: Bake in a water bath<\/h3>\n<p>Transfer the pudding batter to ungreased custard cups or ramekins and place in a baking tray. Add boiling water into the tray to a depth of at least 1 inch. Bake in the oven for 40 to 45 minutes, until the top is firm and golden and a knife tip emerges clean from the center. Allow it to rest for a few minutes, dust with confectioners\u2019 sugar or top with lemon slices and whipped cream.<\/p>\n<p><i>Editor\u2019s Tip: Skip the dusting and turn the ramekins upside down instead so the custard oozes over the cake.<\/i><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><b>Top with fresh berries<\/b>: If you\u2019re making this lemon pudding cake recipe during berry season around late fall, give a splash of color by topping with raspberries, blueberries or strawberry slices.<\/li>\n<li style=\"font-weight: 400;\"><b>Use yogurt<\/b>: Swapping some of the milk for plain yogurt or buttermilk will give your lemon pudding cake a slightly sour, cheesecake-like flavor that pairs well with the lemon.<\/li>\n<li style=\"font-weight: 400;\"><b>Increase or decrease the pudding<\/b>: You can vary the consistency of the pudding by adjusting the water level. Add more water for a deeper bath and more custard or use less if you want a taller cake stack.<\/li>\n<\/ul>\n<h2>How to Store Lemon Pudding Cake<\/h2>\n<p>Allow your lemon pudding cakes to cool indivisually and store them in an airtight container. You can refrigerate them for up to three days and reheat in the microwave when ready to serve. Keep in mind that the sauce will soak into the cake over time.<\/p>\n<h3>Can you freeze lemon pudding cake?<\/h3>\n<p>Freezing this lemon pudding cake recipe isn\u2019t a great idea as the cakes will deflate and lose their light texture. To enjoy these at their finest, eat while they\u2019re still warm from the oven.<\/p>\n<h3>Can you make lemon pudding cake ahead of time?<\/h3>\n<p>No. The batter needs to be fresh to prevent it from deflating. Mix your batter while the egg whites are in their prime.<\/p>\n<h2>Lemon Pudding Cake Tips<\/h2>\n<h3>How do I make my cakes more lemony?<\/h3>\n<p>Don\u2019t skip the step with the lemon zest. That\u2019s where most of the citrus flavor is locked away. To help fully infuse the batter with a citrusy aroma, mix it with a little melted butter (unsalted) before adding to the cake mix.<\/p>\n<h3>Is my lemon cake pudding batter curdling?<\/h3>\n<p>Adding lemon juice to a cake mix containing milk and eggs can sometimes result in curdling. But curdling is unlikely since this recipe uses room-temperature ingredients and doesn\u2019t involve excessive mixing. Trust the process. Any lumps or curds in the batter will disappear during baking.<\/p>\n<h3>Why won\u2019t my cakes rise?<\/h3>\n<p>We\u2019re using individual ramekins and the scope for cake to collapse, crack or not rise at all is limited. So if your lemon pudding cakes are stubbornly refusing to rise, either the oven temperature is off or you may have overmixed the batter. Check your oven temperature with a cook\u2019s thermometer and go slowly and gently when mixing the batter.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.\u2014Dawn Fagerstrom, Warren, Minnesota<\/p>\n","protected":false},"author":7061,"featured_media":2108160,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305744,304333,304328,304288,305487,304338,303887,304268,305793,324623,304150,303883],"categories-v2":[310461,309438,311389,308988,308991,308984,259620,310796,308992,308478,259483,311436,309177,309434,308476],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Pudding Dessert","post_link":"\/recipes\/lemon-pudding-dessert\/","post_image":"\/wp-content\/uploads\/2025\/04\/Lemon-Pudding-Dessert_EXPS_TOHD25_12018_ChristineMa_6.jpg"},{"post_title":"Lemon Raspberry Cake","post_link":"\/recipes\/raspberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg"},{"post_title":"Lemon Blueberry Cake","post_link":"\/recipes\/lemon-blueberry-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Blueberry-Cake_EXPS_TOHVP25_278557_MF_02_20_2.jpg"},{"post_title":"Lemon Sheet Cake","post_link":"\/recipes\/lemon-sheet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Pound Cake","post_link":"\/recipes\/california-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg"},{"post_title":"Lemon Orange Cake","post_link":"\/recipes\/lemon-orange-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps421_5SD153598C11_05_6b.jpg"},{"post_title":"Lemon 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Cake","post_link":"\/recipes\/lemon-drizzle-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Drizzle-Cake_EXPS_TOHD25_278244_JonathanMelendez_07.jpg"},{"post_title":"Lemon Meringue Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A.jpg"},{"post_title":"Lemon Cherry Cake","post_link":"\/recipes\/lemon-cherry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20372_TH10384_D31B.jpg"},{"post_title":"Lemon Coconut Cake","post_link":"\/recipes\/lemon-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28442_TH950745D15.jpg"},{"post_title":"Lemon Coffee Cake","post_link":"\/recipes\/lemon-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Baked Lemon Pudding","post_link":"\/recipes\/baked-lemon-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4413_RX2007C47B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-pudding-cake\/","name":"Lemon Pudding Cake","datePublished":"2018-01-01","dateModified":"2024-06-23","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"So little work and so much flavor. What\u2019s not to love? This lemon pudding cake recipe gives a burst of citrus in every bite, plus a fluffy cake on top and smooth pudding beneath. It\u2019s a dinner party classic for good reason.\u00a0","recipeIngredient":["3 large eggs, separated, room temperature","1-1\/2 cups sugar","1 cup whole milk","6 tablespoons all-purpose flour","6 tablespoons lemon juice","1 tablespoon grated lemon zest","1\/4 teaspoon salt","Optional: Confectioners' sugar, lemon slices and whipped cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the ingredients","text":"Preheat the oven to 325\u00b0F and beat the egg yolks in a bowl, gradually adding the sugar, milk, flour, lemon juice, zest and salt to form a smooth batter. Don\u2019t worry if it\u2019s still runny at this point. In a separate bowl, whip the egg whites until they form stiff peaks, then gently fold into the lemon mixture, resisting the temptation to overmix."},{"@type":"HowToStep","name":"Bake in a water bath","text":"Transfer the pudding batter to ungreased custard cups or ramekins and place in a baking tray. Add boiling water into the tray to a depth of at least 1 inch. Bake in the oven for 40 to 45 minutes, until the top is firm and golden and a knife tip emerges clean from the center. Allow it to rest for a few minutes, dust with confectioners\u2019 sugar or top with lemon slices and whipped cream. Editor\u2019s Tip: Skip the dusting and turn the ramekins upside down instead so the custard oozes over the cake."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 288 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"112mg cholesterol","sodiumContent":"200mg sodium","carbohydrateContent":"60g carbohydrate (51g sugars","fiberContent":"0 fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":23,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Lemon Pudding Cake","description":"Check out this video for how to make Lemon Pudding Cake.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/bfjbfzyC\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/bfjbfzyC-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Corenna"},"reviewBody":"This was so delicious!!! Soft sponge cake on top and lemon pudding at the bottom.  I used almond milk and turned out perfect. I'm glad I double the batch. Definitely making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Randy278"},"reviewBody":"<p>Having just received extra lemons from Phoenix, I got this recipe in my inbox and printed it out for today's taste test. My neighbor and I love it when a good recipe comes along and this time was one of the best. I'm gluten and dairy intolerant, so I used almond milk and gluten-free flour with no noticeable problem. I think it was delicious and simple, as promised. I'm waiting for my neighbor's opinion, but she will love it, too, I'm sure. This one goes in my recipe file! it's a great substitute\/replacement for Lemon Meringue pie in a household of one. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lauri572"},"reviewBody":"This was delicious! I doubled the recipe and used 6 oz Le Creuset ramekins and only had \"batter for three.. Very odd but easy to make and great for a dinner party!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cherra"},"reviewBody":"<p>Simple and simply delicious. These will become a lemon-season staple. The recipe is quite forgiving too. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eatin44languages"},"reviewBody":"This is a \"keeper.\"  I might try making it with an orange or lime.  Grapefruit, anyone?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jslvsclf"},"reviewBody":"<p>My first thought was,\u2018That\u2019s a lot of sugar!\u2019 because I have been sugar conscious with my daughter being diabetic. Then, I tasted it. It was the perfect amount! Not too sweet and not a turn off. Thank you for the recipe. I used 2-6oz ramekins. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kmpatch"},"reviewBody":"<p>This turned out exactly as described - a sponge cake on top of a pudding layer. They are delicious plain, but quite tart. Next time I will be sure to serve with whipped cream to balance the tartness. I love that this recipe is scaled for only two servings. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary9341"},"reviewBody":"<p>This recipe looks very much like the filling for a lemon sponge pie I make.  It would make a quick alternative.  Yum.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes576"},"reviewBody":"<p>A perfect lemony dessert for two!  I plan to triple the recipe for dinner guests in the near future.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy054"},"reviewBody":"<p>Easy peasy and a nice summer dessert.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Keith"},"reviewBody":"This was delicious.  The sweet and tart are well balanced.  In ours the bottom layer was quite liquid.  Is that the way it should be or should I have cooked it longer?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButterfly"},"reviewBody":"Have made this many times but for 8 servings. I love how the one batter separates because of the water bath & creates the two textures\u2014pudding & cake. This is my Favorite dessert by far & definitely No-Fuss! SO delicious w\/a dollop (or 2) of fresh whipped cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"flannel109"},"reviewBody":"Fantastic! I followed the recipe exactly and it turned out so delicious. The reviews are very accurate... it is like a lemon \u201cmolten cake\u201d. If you like lemon meringue pie, you will love this cake. My husband is not a fan of lemon and he loved it. A dollop of Cool Whip would have made it perfect for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlask"},"reviewBody":"I will make this tomorrow!! From the ingredients and instructions, I consider this a lemon souffl\u00e9!!! Fabulous!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBulb"},"reviewBody":"I have now made this recipe two days in a row. It is wonderful! But, I'm doing something wrong. My camera keep collapsing. But, it still tastes fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janglecat"},"reviewBody":"Delicious!! I doubled the recipe to make 4 cakes and just separated the 2 eggs for my teenaged son and he did all the rest with my guidance on how to do a bain marie!  They turned out beautifully! Once you dug your fork in to the bottom you could almost say they were \"molten lemon lava cakes!\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KathyKocik"},"reviewBody":"Delicious and reflects the opinions of the reviewers with one exception - too sweet, nah!  It's a cake and pudding with a great tart taste balanced by the sugar.  Also, this was the first time I baked using bain-marie method and worked perfectly.  Many thanks to the submitter for a great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":"Delicious! It takes no time at all to throw together, then just bake. It was sweet and tart. I wasn't sure what to expect but it tasted just like my mom's lemon meringue pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarilynWeston"},"reviewBody":"Simple to make and delicious to eat. Nice sponge and tart pudding.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BrendaWILKINS"},"reviewBody":"Made last night and it came out better than I thought. It was very good. I liked that it was only for 2. I added 1 tbsp of lemoncella liqueur in place of 1 tbsp. lemon juice.. that added to the yummyness! I debated whether to cut the sugar but I didn't but I will next time it was a little too sweet for me. I didn't have whole milk so I used almond milk and whipping cream for that 1\/3 cup...It was perfect for a last minute dessert. Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cariboocook"},"reviewBody":"This pudding cake is delicious.  It makes just enough for 2 people but you will probably want to double recipe as one is just not enough sometimes!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Pudding Cake","description":"Check out this video for how to make Lemon Pudding Cake.","url":"http:\/\/content.jwplatform.com\/videos\/bfjbfzyC-3rTW9UQq.mp4","duration":"1m14s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/87u3cppgr185ix6wtb10hl1ghw101121.jpg","advertising":"","jw_id":"bfjbfzyC","jw_url":"http:\/\/content.jwplatform.com\/videos\/bfjbfzyC-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/bfjbfzyC\/poster.jpg?width=720","jw_publish_date":"2023-06-29T00:00:00"},"rms_legacy_id":"6435","romance_copy_dek":"So little work and so much flavor. What\u2019s not to love? This lemon pudding cake recipe gives a burst of citrus in every bite, plus a fluffy cake on top and smooth pudding beneath. 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