Yield: Yields eight individual cakes.
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I don't really have any criticism for this recipe, but I don't think my guests particularly enjoyed it. All I have to say is "meh". It's worth trying, but I probably won't make it again.
This was fabulous - light, lemony and a nice compliment to a heavier meal. I made twice as many as I needed and the leftovers were excellent either hot or cold.
Absolutely beautiful, light and fluffy and very tasty. However I did only make 6 ramekins and I ate one straight from the oven, it was just as delicious eating it hot as it was cold. I'll definitely make this recipe again.
This was ok. The texture of the pudding cake is something between souffle and cheesecake. Granted I may have baked it a couple of minutes longer. The lemon flavor was spot on! We did cool the cakes in the refrigerator as recommended but I am wondering if maybe warm they would have been better. I have only tried one more pudding cake recipe before this one and it was completely different. The recipe from Joy of baking produces a lemon pudding cake that is more cake on the top and pudding in the bottom, but it is way too sour and lemony. I probably will not make this again but it is worth trying out if you are curious about pudding cakes and if the cheesecake/souffle texture is of your liking.
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