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Lemon Custard Cake Recipe
Lemon Custard Cake Recipe photo by Taste of Home

Lemon Custard Cake Recipe

Publisher Photo
Just to prove a quick meal doesn't have to go without dessert, field editor Sue Gronholz of Beaver Dam, Wisconsin shares her simple recipe for Lemon Custard Cake. "It comes from my grandma and is also nice to whip up when unexpected company stops in," Sue informs. "It's a cool, creamy dessert that tastes like you fussed."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:12-16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12-16 servings

Ingredients

  • 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 (8 ounces) sour cream
  • 1 can (21 ounces) cherry or strawberry pie filling

Nutritional Facts

1 piece equals 143 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 201 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Tear angel food cake into bite-size 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. Yield: 12-16 servings.
Originally published as Lemon Custard Cake in Taste of Home April/May 1994, p13

Nutritional Facts

1 piece equals 143 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 201 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Custard Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 17, 2014

definitely eye catching in parfait glasses with whipped cream on top and colorful my picky father who complains about everything couldn't stop eating it. might try blueberry pie filling next time

MY REVIEW
Reviewed Feb. 26, 2013

If I make make this anyone can!! No cooking involved. The only thing I changed was I used fresh fruit instead of pie filling.

MY REVIEW
Reviewed Apr. 6, 2012

I made this for the first time years ago, when it first came out in Taste of Home. It is MARVELOUS!!! I made it with blueberry & cherry filling to make a flag design for the 4 th of July. Beautiful & delicious!!!! :-)

MY REVIEW
Reviewed Jul. 24, 2010

Made my own strawberry filling and topped it with whipped cream..yummy...............

MY REVIEW
Reviewed Apr. 25, 2010

Easy, and I use either strawberry or raspberry pie filling. My family requests it often, but especially at Christmas time!

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