Lemon desserts are always a hit. The sweet and tangy flavors are definitely a family favorite in my house. This lemon custard pudding cake combines the bright citrus flavor of lemon with the rich creaminess of a custard pudding, creating a delicious moist dessert that everyone will love.
Butter, flour, and egg yolks are mixed together, and fluffy egg whites are folded in to create a lighter than air cake. When baked, the top of the cake stays firm, while the bottom stays as a rich custard pudding.
If you’re looking for one of the best lemon custard cakes recipes with a citrus kick, make sure to try this one!
Follow the recipe below, making sure to read through the frequently asked questions and recipe tips to bake the best lemon custard pudding cake.
HOW TO MAKE LEMON CUSTARD PUDDING CAKE?
- Preheat your oven to 350 degrees
- Prepare a 2-quart baking dish by greasing it with non-stick cooking spray. Separate your eggs into egg whites and egg yolks, set aside
- In a large bowl, mix together flour, melted butter, and 1 ½ cups of granulated sugar. Mix in the egg yolks, milk, lemon zest, and lemon juice until fully combined.
- In a separate bowl, beat egg whites until medium stiffness (5 minutes).
- Slowly add in the remaining ½ cup of sugar and beat until stiff. Gently fold the egg whites into the batter using a spatula until just combined.
- Pour batter into prepared baking dish. Fill a larger baking dish with 1 inch of hot water, and carefully place the prepared dish inside
- Bake in preheated oven for 55-60 minutes until browned
- Carefully remove from oven and sprinkle generously with the confectioners’ sugar. Serve warm or chilled
CAN YOU FREEZE LEMON CUSTARD PUDDING CAKE?
While this lemon custard pudding cake is best served out of the oven, it can be frozen. Allow the cake to completely cool to room temperature, then wrap the dish tightly in plastic wrap or aluminum foil and freeze for up to 3-months.
The cake will not be quite as fluffy after it’s been frozen, but it will still be delicious!
RECIPE TIPS;
- To create super fluffy egg whites, allow your egg whites to come to room temperature prior to beating
- Make sure to be very gentle when folding in your egg whites so that you don’t flatten all the air out of them. This can create a denser cake
- If you’re someone that loves really tart lemon flavors, feel free to add an extra tbsp of lemon juice and reduce the sugar by ½ cup.
HOW TO STORE LEMON CUSTARD CAKE?
This cake can be kept on the counter at room temperature for up to 2 hours before it must be covered.
Cover the baking pan tightly with plastic wrap and store it in the fridge for 3-5 days.
OTHER LEMON RECIPES YOU MIGHT ENJOY
Lemon Custard Pudding Cake Recipe
Ingredients
- 6 tbsp butter, melted
- 6 tbsp all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups milk
- 1 ½ tbsp grated lemon zest
- 2 tbsp lemon juice
- ¼ cup confectioners’ sugar for dusting
Instructions
- Preheat your oven to 350 degrees
- Prepare a 2-quart baking dish by greasing it with non-stick cooking spray. Separate your eggs into egg whites and egg yolks, set aside
- In a large bowl, mix together flour, melted butter, and 1 ½ cups of the granulated sugar
- Mix in the egg yolks, milk, lemon zest, and lemon juice until fully combined
- In a separate bowl, beat egg whites until medium stiffness (5 minutes)
- Slowly add in the remaining ½ cup of sugar and beat until stiff
- Gently fold the egg whites into the batter using a spatula until just combined
- Pour batter into prepared baking dish. Fill a larger baking dish with 1 inch of hot water, and carefully place the prepared dish inside
- Bake in preheated oven for 55-60 minutes until browned
- Carefully remove from oven and sprinkle generously with the confectioners’ sugar. Serve warm or chilled
First time making these, Can I replace all-purpose flour with cake flour?
Hi Jenn, yes you can use cake flour,