Best 6 Lemon Custard Cake Recipes

LEMON CUSTARD PUDDING CAKE

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.

LEMON CUSTARD CAKE

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.

LEMON CAKE CUSTARD

Steps:

• In a large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to lemon mixture. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons 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 or baking dishes. Place in a 13x9-in. baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately or chill.

PEAR AND WALNUT UPSIDE DOWN CAKE W/LEMON CUSTARD SAUCE

Steps:

• SAUCE: Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl, discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. Butter 9-inch-diameter cake pan with 2" high sides. Cover bottom with topping. Overlap pears atop caramel. CAKE: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel: beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts. Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce. Topping:Preheat oven for 350 degrees.

LEMON CUSTARD SKILLET CAKE

Steps:

• Heat oven to 350°F.
• In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
• In medium bowl, beat sugar, 3/4 cup softened butter and the cream cheese with electric mixer on high speed until well combined. Add eggs 1 at a time, beating well after each addition. Beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated. Add condensed milk; beat just until combined. Pour batter over crust in skillet.
• Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved. Cool completely in skillet on cooling rack, about 45 minutes.
• Top cake with whipped cream and raspberries. Sprinkle lightly with powdered sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

LEMON CUSTARD CAKE

Steps:

• 1. 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).