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–+ servings
Lemon Custard Pudding Cake

Lemon Custard Pudding Cake

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Indulge in this luscious lemon custard pudding cake, a delightful blend of tangy lemon flavor and creamy texture.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Baking dish
  • Mixing bowls
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. Separate the eggs.
  2. In a large bowl, mix flour, melted butter, and 1 1/2 cups of white sugar.
  3. Beat egg yolks, then add them to the sugar mixture along with milk and lemon zest. Stir well and add lemon juice.
  4. In another bowl, beat egg whites until stiff peaks form, gradually adding the remaining 1/2 cup white sugar. Fold into the batter.
  5. Pour batter into the prepared dish.
  6. Place the dish in a shallow pan of hot water. Bake at 350°F (175°C) for 55 to 60 minutes or until lightly browned.
  7. Serve warm or chilled, dusted with confectioners' sugar on top.

Notes

- Ensure egg whites are beaten until stiff peaks form for a fluffy texture.
- Adjust lemon juice and zest according to taste preference.
- Serve with fresh berries or whipped cream for added decadence.
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