Lemon Custard Pudding Cake

58 Reviews

“Delectable pudding-like cake. Lemony and tangy.” - by Mare

Ingredients

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

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Metric US

Original recipe yields 1 -2 quart cake

Directions

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

Amount Per Serving (10 total)

Calories
293 cal
15%

Fat
9.7 g
15%

Carbs
49 g
16%

Based on a 2,000 calorie diet

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Reviews (58)

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Shelley

May. 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 ..." See moreof the tart, lemony tang we were looking for. Delicious!"

Rachel

May. 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 kind..." See morea fast so i suggest that the pan to be covered loosely with a foil while baking."

Mrs. Evelyn Paradies

Dec. 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...." See more Evelyn Parideis"

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