LEMON CUSTARD CAKE FILLING RECIPE RECIPES

LEMON CUSTARD PUDDING CAKE RECIPE | ALLRECIPES

Lemon Custard Pudding Cake Recipe | Allrecipes image

This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.

Provided by Mare

Categories Desserts Fruit Desserts Lemon Dessert Recipes

Yield 1 -2 quart cake

Number Of Ingredients 8

Ingredients

6 tablespoons butter, melted
6 tablespoons all-purpose flour
2 cups white sugar
4 eggs
1?½ cups milk
1?½ tablespoons grated lemon zest
2 tablespoons lemon juice
¼ cup confectioners' sugar for dusting

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

Nutrition Facts : Calories 293.2 calories, CarbohydrateContent 49 g, CholesterolContent 95.6 mg, FatContent 9.7 g, FiberContent 0.2 g, ProteinContent 4.3 g, SaturatedFatContent 5.5 g, SodiumContent 92.3 mg, SugarContent 45 g

LEMON CUSTARD CAKE RECIPE: HOW TO MAKE IT

Lemon Custard Cake Recipe: How to Make It image

This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 prepared angel food cake (8 to 10 ounces)
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 cups cold whole milk
1 cup sour cream
1 can (21 ounces) cherry or strawberry pie filling

Steps:

Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

Nutrition Facts : Calories 184 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 270mg sodium, CarbohydrateContent 31g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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LEMON CUSTARD CAKE RECIPE: HOW TO MAKE IT

This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin
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Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

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LEMON CUSTARD CAKE RECIPE: HOW TO MAKE IT

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