LEMON CUSTARD CAKE
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
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
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
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
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
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 FILLING
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
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
LEMON CUSTARD CAKE RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 18
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).
LEMON CUSTARD CAKE
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
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
ROSEMARY-LEMON CUSTARD CAKES
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.
Provided by echo echo
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.
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