7 Reviews

This is the ultimate lemon pudding dessert. Nothing beats this. I've been making this for a few years now, from the Kraft site. Always cutting it in half because there are only two of us. Now that I've found it here on Zaar, it's even easier. Thanks KelBel.

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Diana #2 April 27, 2010

It's very good but it's a bit too sweet even if I put only 3 tablespoon of sugar. I would omit the sugar since the cake is already sweet and the lemon pudding also. Thanks KelBel :) Made for Zaar Star Game.

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Boomette March 22, 2008

This was warm, wonderful, and gooey right out of the oven!

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blossomteacher June 14, 2007

This is so easy and really good! I baked mine in a 11 x 7-inch baking pan and added in 2 teaspoons lemon extract to the cake and used full-fat milk. Great cake recipe Kel, my lemon-loving DH enjoyed it very much! thanks, Kitten:)

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Kittencal@recipezazz March 15, 2006

i doubled this and used a 18 ounce package yellow cake mix, doubled all the ingredients and made it in a 13 x 9 pan. it was wonderful and tasted like a Betty Crocker Lemon Pudding Cake mix that was very popular in the 1960's a great recipe. Thank you for posting!

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mandabears February 14, 2006

My grandmother made this the day after we got our Kraft Food and Family Magazine. The only bad thing about it was waiting for it to cool off before we ate it!

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Nanita February 13, 2006

This is fantastic! It's sweet and lemony. The pudding layer kind of oozes around your plate, but it tastes great when you scoop it up with the cake layer. The only change I made was to use soy milk in place of the milk. Thanks for a deliciously different way to dress up my cake mix!

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Kree February 12, 2006
Warm Winter Lemon Cake