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Lemon Custard Cake

Total Time

Prep/Total Time: 15 min.

Makes

12 servings

This custard cake recipe comes from my grandma— it's 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
Lemon Custard Cake Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Tear angel food cake into bite-sized pieces. Place in a 13 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

1 serving: 184 calories, 5g fat (3g saturated fat), 7mg cholesterol, 270mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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