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Lemon Custard Pudding Cake

Lemon Custard Pudding Cake

Mare

Mare

Delectable pudding-like cake. Lemony and tangy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
  2. In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
  3. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
  4. 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.
  5. 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.
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Reviews

Shelley
92

Shelley

5/28/2006

A quick and easy and delicious cake for those of us who are crazy about lemon. This was a little sweet for our taste, so on our second attempt we cut the total sugar by half a cup, which gave us more of the tart, lemony tang we were looking for. Delicious!

Rachel
87

Rachel

5/27/2006

this is a great recipe! it's easy and delicious!! however, i find that it's a still a tad too sweet even though i have reduced the sugar amount to 1 1/2 cups. and also, i find that the top browns kinda fast so i suggest that the pan to be covered loosely with a foil while baking.

Mrs. Evelyn Paradies
65

Mrs. Evelyn Paradies

12/2/2005

This recipe is absolutely divine!. I have made it 14 times now for my ladies who visit on Thursdays and they simply rave. What a delight and thanks to the cook who submitted it for my enjoyment! Mrs. Evelyn Parideis

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