Recipe by Mare
"This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love."
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1 1/2 cups
1 1/2 tablespoons
grated lemon zest
confectioners' sugar for dusting
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!
It tasted great, but had a really weird texture. The cake part was light and foamy (it made angel food cake feel dense), and the pudding part was unusual. I've forgotten what I thought would be better in place of the pudding, but I remember thinking the textures did not go well together. (I think the pudding needed a denser cake).
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.
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
This is one of the better pudding cakes in Allrecipes! However, I did cut the sugar down 1/2 cup and might even try another 1/2 cup next time I make it. I prefer more of the lemon tartness to the sweet sweet lemon that this is. But, it is still one great recipe! Be sure and cover it with foil after you see it is golden brown; it will get too dark if you don't. Thanks to 'Mare' for submitting it.
this was very interesting to make! even though i didn't have the right pan, i used a glass bowl, the recipe came out great! i followed the recipe to the mark and didn't think it was too sweet. however, i do really really really recommend covering the top loosely in foil as it browns too quickly. i made this for my cousin and husband who love lemon and they thought it was wonderful!
Very good! I used 5 inch ramekins, and they turned out beautifully. They weren't sweet enough, but after sprinkling the confectioner's sugar, it was delicious. I also made some mini tart pastry shells, but it didn't taste nearly as good with the pastry.
Waaay too SWEET! I like my lemon desserts TANGY!
What I did:
Used only 1.5 cups sugar (orig. 2cups)
Used 3.5 TBS lemon juice (orig. 2 TBS)
No zest (orig. 1 1/2 TBS)
No powdered sugar (orig. 1/4 cup)
Result: Too sweet. No lemon tang
What I'd do next time:
Use only 1 cup sugar (orig. 2 cups)
6+ TBS lemon juice (orig. 2 TBS)
Use only 1 1/4 cup milk (depending on how much extra lemon juice added) (orig. 1 1/2 cups)
I personally don't like zest (diminishes lemon tang/too bitter) but the cake part ,imo, was in need of something. So you just might want to maybe sprinkle some zest over top of cake just before baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Custard Pudding Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 87
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