Best 8 Lemon Custard Skillet Cake Recipes

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**Lemon Custard Skillet Cake: A Delightful Treat for Any Occasion**

Indulge in the delectable flavors of our Lemon Custard Skillet Cake, a culinary masterpiece that combines the zesty tang of lemon with the creamy richness of custard, all nestled in a tender, golden-brown skillet. This versatile cake is perfect for any occasion, whether you're hosting a summer brunch, a cozy afternoon tea, or a special dessert night. With its easy-to-follow recipe and minimal ingredients, this skillet cake is a baker's dream, promising a moist, flavorful cake with a perfectly balanced sweet-tart filling.

**Lemon Custard Skillet Cake Recipe:**

**Ingredients:**

* All-purpose flour
* Baking powder
* Salt
* Unsalted butter
* Granulated sugar
* Eggs
* Vanilla extract
* Lemon zest
* Fresh lemon juice
* Milk
* Heavy cream
* Egg yolks
* Cornstarch

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 10-inch skillet.
2. Combine flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
4. Gradually add dry ingredients to wet ingredients, alternating with milk. Pour batter into prepared skillet.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the lemon custard filling. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Gradually whisk in milk and cream.
7. Bring mixture to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until thickened. Stir in lemon juice and zest.
8. Once the cake is done baking, pour the lemon custard filling over the top. Return to the oven and bake for an additional 10-15 minutes, or until the filling is set.
9. Let the cake cool slightly before serving. Garnish with whipped cream, lemon slices, or fresh berries, if desired.

**Additional Recipes:**

* **Lemon Custard Skillet Cake with Blueberry Compote:** Elevate your Lemon Custard Skillet Cake with a vibrant blueberry compote. Simply simmer fresh blueberries with sugar, lemon juice, and a touch of cinnamon until thickened. Spoon the compote over the lemon custard filling before serving.

* **Lemon Custard Skillet Cake with Raspberry Swirl:** Add a pop of color and flavor to your cake with a raspberry swirl. Prepare the lemon custard filling as directed, then fold in some fresh raspberries. Pour the filling over the cake batter and swirl it in with a knife before baking.

* **Lemon Custard Skillet Cake with Vanilla Bean Ice Cream:** Serve your Lemon Custard Skillet Cake with a scoop of creamy vanilla bean ice cream for an indulgent dessert experience. The cold, sweet ice cream perfectly complements the warm, tangy cake.

No matter how you choose to enjoy it, our Lemon Custard Skillet Cake is sure to impress with its delightful flavors and elegant presentation. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CUSTARD CAKES



Lemon Custard Cakes image

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

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

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



Lemon Custard Cake image

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

1 prepared angel food cake (8 to 10 ounces)
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 cups cold whole milk
1 cup sour cream
1 can (21 ounces) cherry or strawberry pie filling

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



Lemon Custard Pudding Cake image

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

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

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 MAGIC CAKE



Lemon Magic Cake image

Lemon Magic Cake - One simple batter that transforms into a 3 layer cake - pure magic. The ever popular magic cake, now in lemon flavor!

Provided by Joanna Cismaru

Categories     Dessert

Time 1h25m

Number Of Ingredients 9

4 eggs (at room temperature, separate yolks from whites)
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup butter (unsalted, melted)
3/4 cup all-purpose flour
1 3/4 cup milk (lukewarm)
1/4 cup lemon juice (freshly squeezed)
2 tablespoon lemon zest
powdered sugar ( for dusting cake)

Steps:

  • Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
  • Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  • Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
  • Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  • Sprinkle some powdered sugar after cake has cooled.

Nutrition Facts : Calories 253 kcal, Carbohydrate 28 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 105 mg, Sodium 50 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 slice

LEMON CUSTARD FILLING



Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

MEYER LEMON CUSTARD CAKES



Meyer Lemon Custard Cakes image

A comforting dessert that's a cross between a soufflé and a cake.

Provided by Josie Le Balch

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Lemon     Chill     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 8

3/4 cup plus 2 tablespoons sugar, divided
1/4 cup all purpose flour
Pinch of salt
1 1/3 cups whole milk
2 large eggs, separated
1/3 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 8-ounce container chilled crème fraîche*

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.
  • Sold at some supermarkets and at specialty foods stores.

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES



No-Bake Lemon Custards With Strawberries image

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

Steps:

  • In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
  • Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
  • Refrigerate, uncovered, until set, at least 3 hours.
  • As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
  • To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

MARGARET ATWOOD'S BAKED LEMON CUSTARD



Margaret Atwood's Baked Lemon Custard image

Categories     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

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. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

Tips:

  • Use fresh lemons: Fresh lemon zest and juice give the cake a bright, citrusy flavor. If you can, use organic lemons to avoid pesticides.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a heavy-bottomed skillet: A heavy-bottomed skillet will help distribute the heat evenly and prevent the cake from burning.
  • Cook the cake over medium-low heat: Cooking the cake over medium-low heat will help prevent the outside from burning before the inside is cooked through.
  • Cover the skillet while cooking: Covering the skillet while cooking will help the cake cook more evenly.
  • Flip the cake halfway through cooking: Flipping the cake halfway through cooking will help it cook evenly on both sides.
  • Serve the cake warm or at room temperature: Lemon custard skillet cake is best served warm or at room temperature. It can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

Lemon custard skillet cake is a delicious and easy-to-make dessert that is perfect for any occasion. It has a moist, tender crumb and a bright, citrusy flavor. The custard filling is rich and creamy, and it pairs perfectly with the cake. This cake is sure to be a hit with everyone who tries it!

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