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Lemon Custard Cake Recipe

Lemon Custard Cake Recipe

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. YIELD:12-16 servings


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


  • 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.

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.

Wine Pairings

Sweet White Wine

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