Lemon Cake Custard Recipes

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LEMON CUSTARD CAKE



Lemon Custard Cake image

This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 cups cold whole milk
1 cup sour cream
1 can (21 ounces) cherry or strawberry pie filling

Steps:

  • Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

Nutrition Facts : Calories 184 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON CUSTARD CAKES



Lemon Custard Cakes image

These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 9

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
  • In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
  • With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
  • Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.

Nutrition Facts : Calories 161 g, Fat 6 g, Protein 5 g

LEMON CUSTARD PUDDING CAKE



Lemon Custard Pudding Cake image

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

Provided by Mare

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 10

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 293.2 calories, Carbohydrate 49 g, Cholesterol 95.6 mg, Fat 9.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 92.3 mg, Sugar 45 g

LEMON CUSTARD CAKE



Lemon Custard Cake image

Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor.

Provided by Vera Z.

Categories     desserts

Time 1h

Number Of Ingredients 9

4 eggs (room temperature)-separated
¾ cup sugar
½ cup unsalted butter-melted and slightly cooled
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup freshly squeezed lemon juice
grated zest from 2 large lemons
1 ¾ cups milk-lukewarm
powdered sugar for dusting

Steps:

  • Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
  • Whip the egg whites until STIFF peaks form, set aside.
  • Beat the egg yolks and sugar until pale yellow.
  • Add melted butter and vanilla and mix until evenly combined.
  • Mix in flour until evenly incorporated.
  • Add lemon juice and lemon zest and mix until combined.
  • Slowly beat in the milk until well combined.
  • Add egg whites and whisk by hand. You don't need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
  • Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
  • Cool the cake completely before dusting it with powdered sugar.
  • Store leftovers in the fridge

LEMON CUSTARD FILLING



Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

MEYER LEMON CUSTARD CAKES



Meyer Lemon Custard Cakes image

A comforting dessert that's a cross between a soufflé and a cake.

Provided by Josie Le Balch

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Lemon     Chill     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 8

3/4 cup plus 2 tablespoons sugar, divided
1/4 cup all purpose flour
Pinch of salt
1 1/3 cups whole milk
2 large eggs, separated
1/3 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 8-ounce container chilled crème fraîche*

Steps:

  • Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
  • Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
  • Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
  • Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
  • Sold at some supermarkets and at specialty foods stores.

LEMON CUSTARD SKILLET CAKE



Lemon Custard Skillet Cake image

Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of powdered sugar.

Provided by Heather Baird

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
2 eggs
1 1/2 cups sugar
3/4 cup butter, softened
1 package (8 oz) cream cheese, softened
2 eggs
2 teaspoons lemon extract
Grated peel from 1 lemon
1 1/4 cups Gold Medal™ all-purpose flour
1 cup milk
1/4 cup sweetened condensed milk (not evaporated)
1 cup whipped topping or whipped cream
Fresh raspberries
Powdered sugar
Lemon slice, if desired

Steps:

  • Heat oven to 350°F.
  • In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
  • In medium bowl, beat sugar, 3/4 cup softened butter and the cream cheese with electric mixer on high speed until well combined. Add eggs 1 at a time, beating well after each addition. Beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated. Add condensed milk; beat just until combined. Pour batter over crust in skillet.
  • Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved. Cool completely in skillet on cooling rack, about 45 minutes.
  • Top cake with whipped cream and raspberries. Sprinkle lightly with powdered sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

Nutrition Facts : ServingSize 1 Serving

LEMON CUSTARD CAKE RECIPE - (4.4/5)



Lemon Custard Cake Recipe - (4.4/5) image

Provided by ladygourmet

Number Of Ingredients 18

eggless vanilla cake:
1 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 - 3/4 cup milk
1 tablespoon vinegar
lemon custard:
1 egg
4 tablespoons sugars
zest and juice of 1 large lemon
3 tablespoons unsalted butter
whipped cream:
1 cup wheavy cream
1 teaspoon confectioner's sugar

Steps:

  • Eggless Vanilla Cake: Preheat oven to 350 degrees F. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in oil and vanilla until a thick batter has formed. Add milk. Start with ½ cup. If the batter still seems a little think, add another ¼ cup. Make sure to whisk thoroughly so there are no clumps. Lastly, add in vinegar. Pour cake batter into a prepare 8-inch cake pan. Bake for approximately 20 minutes or until cake is golden and the tester comes out clean. Remove from oven and let cool on a wire rack before transferring to a cake plate. Using a serrated knife, carefully slice cake in half. If the center still feels warm, leave to cool completely for an extra 15 minutes or so. Lemon Custard: In a saucepan or double broiler, combine sugar, lemon juice and zest over medium-low heat or simmering water. In a bowl, beat one egg and add to the lemon/sugar mixture. Stir constantly, until mixture has thickened (about 8 minutes). Alternate and take on/off heat while whisking. Remove custard from heat and stir in butter. Set aside to cool completely and then chill in the refrigerator for one hour. In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners' sugar. Assembly: Spread the chilled Lemon Custard on one layer of the cake. Spoon a dollop of whipped cream in the center and place the other cake on top. Use the remaining whipped cream and spread over the cake entirely. Grate a chocolate candy for garnish (I grated a Ferrero Rocher).

MARGARET ATWOOD'S BAKED LEMON CUSTARD



Margaret Atwood's Baked Lemon Custard image

Categories     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
  • Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

LEMON CUSTARD CAKE



Lemon Custard Cake image

Make and share this Lemon Custard Cake recipe from Food.com.

Provided by DarkLove

Categories     Dessert

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 angel food cake (10 inch)
1 (3 1/2 ounce) package instant lemon pudding
1/2 cup cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling

Steps:

  • Tear angel food cake into bite-size pieces and place in a 13x9-inch pan.
  • Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
  • Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.

Nutrition Facts : Calories 263.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 9.9, Sodium 387.9, Carbohydrate 52.3, Fiber 0.4, Sugar 15.2, Protein 4.2

LEMON CUSTARD CAKE



Lemon Custard Cake image

This is a very easy to make and very refreshing on a hot day. Great dessert to cap off a summer cook out. Cook time is chill time.

Provided by Jenny White

Categories     Dessert

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
1 (3 1/16 ounce) package lemon pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling

Steps:

  • Tear the angel food cake into bite size pieces.
  • In a mixing bowl, combine the pudding mix, milk and sour cream.
  • Beat until thickened, about 2 minutes.
  • Spread over cake.
  • Spoon pie filling on top.
  • Chill until serving time.

Nutrition Facts : Calories 272.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 12.7, Sodium 383.2, Carbohydrate 52.2, Fiber 0.4, Sugar 15.2, Protein 4.8

LEMON DUMP CAKE



Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories     Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
  • Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
  • Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
  • Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

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From pinterest.com


LEMON CUSTARD CAKE - GETRECIPESUS.FUN
Lemon Cake Custard Recipe: How to Make It. From: www.tasteofhome.com Detail. Lemon Custard Cake Recipe: How to Make It. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top.
From getrecipesus.fun


RACHEL RODDY’S RECIPE FOR SPONGE CAKE WITH LEMON CUSTARD FILLING
2022-03-21 Sponge cake with heart of lemon custard. Start with the custard. Working directly in the pan, whisk the egg yolks and sugar, then add the cornflour and the zest of one lemon, and stir again. Whisk ...
From theguardian.com


MEYER LEMON CUSTARD CAKE RECIPE MAGIC | WHITE ON RICE COUPLE
Lightly butter or grease a 8"x8" baking dish. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Whip the egg whites and vinegar to stiff peaks. Set aside. Beat the egg yolks, confectioner's sugar, and meyer lemon …
From whiteonricecouple.com


LEMON CURD CAKE RECIPE - AN ITALIAN IN MY KITCHEN
2022-01-20 Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan. In a bowl whisk together the flour, salt, baking powder and baking soda. In a large bowl or stand up mixer beat on medium speed the butter, sugar and zest until creamy.
From anitalianinmykitchen.com


LEMON VANILLA CUSTARD CREAM PIE CAKE - ALEXA'S CUISINE
Preheat the oven to 350 degrees Fahrenheit. Meanwhile cut a round shape of parchment paper and add it to a round pie dish. In a large bowl, beat eggs with sugar until creamy, then add salt, orange zest, vanilla extract, oil and mix well. In another bowl, mix the flour and baking powder.
From alexascuisine.com


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