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 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 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 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
MARGARET ATWOOD'S BAKED LEMON CUSTARD CAKE
This is a really neat recipe because, as the batter bakes, it separates into two distinctive layers - cake on top and custard on the bottom. It looks very impressive, guests will have no idea how simple it is to prepare! This custard/cake has a very bold lemony flavour. (It also works well with Splenda so can be modified for diabetics.) If you don't have individual ramekins, this can be made in a deep pie pan or an 8x8 baking pan. Margaret Atwood is an iconic Canadian author and the recipe was published in Bon Appétit (Jan. 2006).
Provided by blucoat
Categories Tarts
Time 50m
Yield 6 ramekins
Number Of Ingredients 7
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.
Nutrition Facts : Calories 217.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 122.7, Sodium 119, Carbohydrate 31.1, Fiber 0.2, Sugar 27.4, Protein 5
MEYER LEMON CUSTARD CAKES
Bon Appétit | February 2009 - By Josie Le Balch - Read More http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Custard-Cakes-351277#ixzz1cVMoRv7R **cross between a soufflé and a cake
Provided by Queen Dana
Categories Dessert
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228, Fat 13, SaturatedFat 7.7, Cholesterol 89.4, Sodium 65.7, Carbohydrate 24.8, Fiber 0.3, Sugar 20.9, Protein 3.9
LEMON CAKE CUSTARD
Make and share this Lemon Cake Custard recipe from Food.com.
Provided by QueenJellyBean
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Separate eggs and let stand at room temperature for 30 minutes.
- In a large bowl, combine 1/2 c sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon peel. Beat egg yolks; add to lemon mixture.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tbsp at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.
- Spoon into six greased 8 oz. ramekins.
- Place in a 13 x 9 x 2 baking pan. Add 1 inch hot water to pan, careful to not get it inside the ramekins.
- Bake uncovered at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Serve immediately or chill.
- Garnish with a mint sprig and a curl of lemon rind or if chilled, with a spoonfull raspberry sauce and a dollop whipped topping or whipped cream.
Nutrition Facts : Calories 255, Fat 8.2, SaturatedFat 4.4, Cholesterol 123, Sodium 184.4, Carbohydrate 41.2, Fiber 0.3, Sugar 33.9, Protein 5.5
LEMON CUSTARD CAKE
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
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 CUSTARD CAKES
From Martha Stewart Living Omnimedia These light, tart little cakes are cooked in a water bath like soufflés, so their centers stay smooth, creamy and custardy.
Provided by Chef yummy yum yum
Categories Dessert
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. 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 165.5, Fat 4.7, SaturatedFat 2.1, Cholesterol 118.4, Sodium 183.2, Carbohydrate 25.7, Fiber 0.2, Sugar 20.4, Protein 5.7
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