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Lemon Custard Pudding Cake

Rated as 4.28 out of 5 Stars

"This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love."
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Ingredients

servings 293
Original recipe yields 10 servings (1 -2 quart cake)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 293 calories; 9.7 49 4.3 96 92 Full nutrition

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Reviews

Read all reviews 71
  1. 81 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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 brown...

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!...

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 th...

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. h...

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 ...

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....

my mom just made this, and followed the recipe exactly. It was probably the best cake that i have ever had! I loved the pudding at the bottom. It was not too tangy it was the perfect amount of s...

How about 6 stars?! This recipe is really good, it's amazing how the cake forms on top of the pudding. I don't know what "lemon zest" is, so I just added more lemon juice and it was great!