Lemon Custard Pudding Cake Recipe - Allrecipes.com
Lemon Custard Pudding Cake Recipe

Lemon Custard Pudding Cake

Recipe by  

"Delectable pudding-like cake. Lemony and tangy."

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Ingredients Edit and Save

Original recipe makes 1 -2 quart cake Change Servings
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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 More Reviews

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!

 
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).

 
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.

 
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

 
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.

 
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!

 
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.

 
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.

 

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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.

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