Lemon Custard Pudding Cake Recipe

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Most Helpful Positive Review

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 of the tart, lemony tang we were looking for. Delicious!

—Shelley

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Most Helpful Critical Review

Jun 17, 2012

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).

—Sarahtea

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65 Ratings

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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 kinda fast so i suggest that the pan to be covered loosely with a foil while baking.

—Rachel

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Dec 02, 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

—Mrs. Evelyn Paradies

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Jan 03, 2009

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.

—BARBARA1940

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Jul 18, 2008

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!

—littleearthquake

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Jan 20, 2008

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.

—BLUEORANGES

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Aug 19, 2008

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.

—deemarie

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Nutrition

Calories
293 kcal
15%

Carbohydrates
49 g
16%

Cholesterol
106 mg
35%

Fat
9.7 g
15%

Fiber
0.2 g
< 1%

Protein
4.3 g
9%

Sodium
92 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Custard Pudding Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 293
Calories from Fat: 87

% Daily Value *
Total Fat 9.7g 15 %
Saturated Fat 5.5g 27 %
Cholesterol 106mg 35 %
Sodium 92mg 4 %
Potassium 95mg 3 %
Total Carbohydrates 49g 16 %
Dietary Fiber 0.2g < 1 %
Protein 4.3g 9 %
Sugars 45g
Vitamin A 8 %
Vitamin C 4 %
Calcium 7 %
Iron 6 %
Thiamin 7 %
Niacin 9 %
Vitamin B6 3 %
Magnesium 3 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.