Comments on: Gourmet Today: How to Make Lemon Pudding Cake – Gourmet Magazine

By: glamblizz

glamblizz — Sun, 26 Sep 2010 20:05:12 +0000

i made the same recipy but i find it more formal to pour the mixture into separate cups and cook it in a water bath at 325 degree youll love it

By: Orion6699

Orion6699 — Wed, 28 Apr 2010 15:36:15 +0000

Looks awesome! and light on the fats. Nice to see something like this without 4 cups of cream and 3 sticks of butter. Going to have to try this soon!

By: rissatoo

rissatoo — Sun, 17 Jan 2010 20:12:39 +0000

Delicious! However, the recipe he gave had slightly different amounts than the site…
* 2 large lemons (1 rounded Tbs zest & 6 Tbs juice)
* 1/4 cup all-purpose flour
* Rounded 1/4 teaspoon salt
* 3/4 cup plus 2 tablespoons sugar
* 3 large eggs, separated, left at room temperature for 30 minutes
* 1 1/3 cups whole milk

By: PaineHeaven

PaineHeaven — Thu, 29 Oct 2009 03:27:40 +0000

we need a password for the recipe on the side………

By: YankeeSlayer69

YankeeSlayer69 — Thu, 15 Oct 2009 23:17:50 +0000

Quick, simple and delicious! were do I sign?!
jaja..gorgeous.

By: GourmetMagazine

GourmetMagazine — Fri, 25 Sep 2009 20:30:10 +0000

The cake works great with orange juice and zest, but cherry might not have enough acid.

By: Esunshine71

Esunshine71 — Thu, 24 Sep 2009 02:41:08 +0000

I will defiantly make this. thanks

By: ilikethewok

ilikethewok — Thu, 24 Sep 2009 00:04:26 +0000

Looks delicious!! Thx for the post.

By: tripleventi

tripleventi — Wed, 23 Sep 2009 18:37:57 +0000

This looks amazing, I will try this for sure. Love that there is no butter in the ingredients as I don’t mind oil and can manage with margarine once in a while but hate butter!!! Can this be done with other flavors as well? Is the lemon juice for the acid or for liquid? wondering as an example if cherry would work?
thanks for the recipe and great video:)