I was also looking for the Betty Crocker lemon pudding cake mix that was discontinued a number of years ago. Having made this twice with various adjustments others have suggested... I will keep looking!!!! Tends to come out like soggy lemon cake. The 'pudding' never did separate, can't recommend this receipe.

I love pudding cake! I made this with Lime in stead of lemon but either way, it's the BEST! I think I would like to use one less bowl but it's worth the extra clean-up. My husband is in there right now finishing it off!

I've never tried a lemon pudding cake but from now onwards, this wld be the recipe i turn to whenever i need my lemon fix! Its lower in fat as compared to other desserts so u don't have to feel guilty reaching for another slice! That said, it was a very refreshing and light cake. As what another reviewer put it, its like an angel cake on top with lemon curd at the bottom. The sugar in the recipe was wayyy too much. I increased the lemon juice to 1/2 cup, 3 tsp lemon zest, used only 1/2 cup + 2 tbs sugar and omitted the salt. I had it cold from the fridge and it was great. Can't wait to try it warm!

Great recipe. I made it, using adjustments that other people suggested. I didn't have lemon rind so added extra lemon juice for the rind, plus a little extra for more of a zing. I added 1 extra Tbsp of butter, and 1/4 cup of flour. Since there were various people complaining about it being runny, I followed somebody's advice to beat the yolks alone until very thick (about 3 minutes,then beat in the lemon juice and zest and butter). Be careful about it over- browning on the top. I served this to a group of ladies and they LOVED it! One even asked for the recipe. This will be a recipe I will be keeping for sure.

Loved it. Did use 2 T melted butter and added 1/4 cup more flour as someone suggested. Didn't use water bath because I forgot, but it still came out great. Will try a bit less sugar the next time. Even better the next day--cake a bit less spongy.

Not what I was looking for. I've tried to find the exact taste from an old time box mix from Betty Crocker from years ago that's been discontinued and no luck yet. Sorry

This was a big hit! I increased the recipe by 50% and baked it in an 11x7 glass baking dish. I also increased the lemon peel to 1T. I served this with mixed fresh berries and whipped cream. I would definitely make this again.

THIS RECIPE WAS THE NASTIEST....MOST FLATTEST DESSERT EVER....IM SORRY BUT I DONT KNOW HOW THIS RECIPE IS EVEN POSTED ON THIS GOOD WEBSITE FOR GOOD RECIPES

An excellent recipe!! The cake was almost an inch high and delicious creamy pudding. I added another tablespoon of butter and 1/4 cup more of flour. Also, creamed the sugar with the eggs and butter and FOLDED in the egg whites thoroughly. Served hot with ice cream. YUMMY!!!

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.

As written, the recipe doesn't work well. It would help to know that you must beat the yolk mixture on high speed for at least 5 minutes to get it thick. I suggest beating the yolks alone until very thick (about 3 minutes,then beating in the lemon juice and zest and butter. Is the butter melted or only at room temp? And yes, the whites must be beaten until stiff, but not dry. With these all-important tweaks, it will work. I wasted the groceries on my first attempt, and I am mad at myself for not following my instincts, which told me to change the recipe as I described. And the water bath is a hassle. I want to try it at 325F and see if it separates without the water bath.

This was disappointing, though edible. The cake was thin and had a funny texture,I think from the egg whites, and the pudding was thick and there wasn't much of it. I'll look for a new recipe for pudding cake.

Came out just like you said! My husband's choice for his birthday cake. I topped it with a homemade chocolate frosting from this site with vanilla ice cream on the side (his choice also). OOOoooh, so rich and good! I suppose some of the negative remarks were from people that didn't follow the directions as stated. The yolk needs to be thick, the whites need to be stiff. If that is done according to directions everything else works out perfect. Thank you!

Just finshed baking this DELICOUS pudding followed recipe to a tee and baked for 40mins. Nice gooey sauce at bottom of dish, intense lemon flavour and perfect sponge cake on top. SO EASY & YUMMY! tip - I added more water to outer pan halfway during cooking (if water evapourates too much you will lose the gooey texture at the bottom).

I made this recipe because I wanted to make something sweet with lemon, and it had some pretty good reviews. One person commented that they felt sorry for the family that had this cake as a family tradition, which I thought seemed kind of rude. But, I can say I made the cake and it turned out terrible. I had no pudding like consistency on the bottom, which I thought actually sounded good. And, the cake had no sponge like consistency either and was rather bland and sticky on top. I watch kids during the day who will eat just about anything with sugar, not matter what it is, and they would not even eat it. I would not waste good lemons.

ummmm, I got no cake part whatsoever. and the pudding at the bottom of the pyrex was gummy. The flavor of the pudding is good (I about tripled the amount of grated lemon zest), but this isn't what I was looking for when I made this--next time I will just make lemon bars or lemon meringue pie.

I love this recipe. Its so light and very lemony. great for summer time

I substituted limes for lemons and coconut milk for whole milk - made a great dessert to serve with Thai main dish.

This recipe was a disappointment. I followed the recipe as given, but found it too sweet and found the pudding to be much too runny. No! Not a keeper!

This was the first time I made a pudding cake and it was just perfect! I cut down the sugar to 3/4 cup since I don't like my cakes too sweet. Both hot out of the oven or cold in the fridge are great. Thanks for the recipe!