How to Make Lemon Custard Pudding Cake - A Step-by-Step Guide

If you're in the mood for a light and refreshing dessert, look no further than this Lemon Custard Pudding Cake. This delightful dessert combines the creamy texture of custard with the light and airy quality of a pudding cake, resulting in a truly unforgettable treat. With the zesty flavor of fresh lemon and the richness of custard, this dessert is a perfect balance of tart and sweet.

What sets this Lemon Custard Pudding Cake apart is its unique dual-texture. The bottom layer features ...

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Ingredients

  • 6 tablespoons butter, melted
  • 6 tablespoons all-purpose flour
  • 2 cups white sugar
  • 4 eggs
  • 1 ½ cups milk
  • 1 ½ tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup confectioners' sugar for dusting

Information

  • Servings: 10
  • Yield: 1 to 2 - quart cake

  • 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

    293 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 96mg
    • Sodium: 92mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 0g
    • Total Sugars: 45g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 58mg
    • Iron: 1mg
    • Potassium: 95mg