Lemon Custard Pudding Cake
Lemon Custard Pudding Cake offers a luscious, citrus-infused dessert with a creamy custard texture and delicate lemon flavor, perfect for gatherings or a comforting treat.
Ingredients
Instructions
- In a large bowl, combine flour, melted margarine, and 1 1/2 cups sugar.
- Beat egg yolks and add to the flour mixture along with milk; mix well until the batter is thin.
- Add fresh lemon juice to the batter.
- In a separate bowl, beat egg whites until stiff.
- Gradually add 1/2 cup of sugar to the egg whites while beating.
- Fold the beaten egg whites into the batter gently.
- Pour the mixture into a greased 2-quart baking dish.
- Place the baking dish in a shallow pan filled with hot water.
- Bake at 350°F (175°C) for 55 to 60 minutes until lightly browned.
- Serve warm or chilled.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute the milk with almond milk for a dairy-free version. Ensure your egg whites are at room temperature before beating for best results. If you prefer a sweeter dessert, increase the sugar slightly. This pudding cake is also delightful with a dusting of powdered sugar on top.
Serving Suggestions
Serve this lemon custard pudding cake warm or chilled, topped with fresh whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Fresh Green Beans With Almonds for a balanced meal. You can also garnish with lemon zest for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 15-30 seconds, or warm the entire dish in the oven at 350°F (175°C) until heated through. Avoid overheating, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Custard Pudding Cake contains roughly 563 calories, with 10g protein, 104g carbohydrates, and 12g fat. It is an excellent source of iron (28% of the Daily Value), calcium (25% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding cake ahead of time?
Yes, you can prepare the pudding cake a day in advance. Just bake it, let it cool, and store it covered in the refrigerator. Allow it to come to room temperature or gently reheat before serving to enjoy its best texture.
What can I do if my egg whites don't whip up stiff?
If your egg whites aren't whipping to stiff peaks, ensure that your bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent them from whipping properly. You can also add a pinch of cream of tartar to stabilize the egg whites.
Can I use a different type of citrus juice?
Absolutely! While this recipe calls for fresh lemon juice, you can substitute it with lime or orange juice for a different flavor profile. Just keep in mind that the sweetness may vary, so adjust the sugar accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).