Best 9 Lemon Custard Skillet Cake Recipes

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If you are in search of a dessert that is not only delicious, but also easy to make, then look no further. The lemon custard skillet cake is the perfect treat to satisfy your sweet tooth. This cake has a tender and fluffy texture, a creamy and tangy filling, and a golden brown crust. It can be enjoyed on its own or topped with whipped cream, ice cream, or fresh fruit. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So gather the required ingredients and get ready to embark on a delightful culinary journey as we unlock the secrets of creating the ultimate lemon custard skillet cake.

Let's cook with our recipes!

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 SKILLET CAKE



Lemon Custard Skillet Cake image

Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of powdered sugar.

Provided by Heather Baird

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
2 eggs
1 1/2 cups sugar
3/4 cup butter, softened
1 package (8 oz) cream cheese, softened
2 eggs
2 teaspoons lemon extract
Grated peel from 1 lemon
1 1/4 cups Gold Medal™ all-purpose flour
1 cup milk
1/4 cup sweetened condensed milk (not evaporated)
1 cup whipped topping or whipped cream
Fresh raspberries
Powdered sugar
Lemon slice, if desired

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.

Nutrition Facts : ServingSize 1 Serving

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.

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 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 is a very easy to make and very refreshing on a hot day. Great dessert to cap off a summer cook out. Cook time is chill time.

Provided by Jenny White

Categories     Dessert

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
1 (3 1/16 ounce) package lemon pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling

Steps:

  • Tear the angel food cake into bite size pieces.
  • In a mixing 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 272.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 12.7, Sodium 383.2, Carbohydrate 52.2, Fiber 0.4, Sugar 15.2, Protein 4.8

EASY SKILLET PAN LEMON DRIZZLE CAKE



Easy skillet pan lemon drizzle cake image

Try this slightly different method of making a classic lemon drizzle cake - it's a crowd-pleasing bake

Provided by Esther Clark

Categories     Brunch, Snack, Treat

Time 55m

Number Of Ingredients 8

225g salted butter, softened, plus extra for the pan
225g golden caster sugar
4 eggs, lightly beaten
1 lemon, zested
225 self-raising flour
ice cream, to serve (optional)
1½ lemons, juiced
85g caster sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20cm ovenproof skillet or frying pan and line with baking parchment. Tip the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the beaten egg, lemon zest and ½ tsp salt, then beat again to combine. Add the flour and whisk for 30 seconds until just combined, then spoon the mixture into the prepared pan and smooth the surface with a palette knife or spatula.
  • Transfer the pan to the oven and bake for 40 mins, or until the sponge is cooked through and springs back slightly when pressed.
  • While the sponge bakes, mix the lemon juice and caster sugar together to make the drizzle. When the sponge has baked, remove from the oven and leave to cool for a few minutes. While still warm, poke holes all over the top using a cocktail stick or skewer, then pour over the drizzle. Leave to cool completely, about 1-2 hrs. Slice and serve on its own or with ice cream.

Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.95 milligram of sodium

MARGARET ATWOOD'S BAKED LEMON CUSTARD CAKE



Margaret Atwood's Baked Lemon Custard Cake image

This is a really neat recipe because, as the batter bakes, it separates into two distinctive layers - cake on top and custard on the bottom. It looks very impressive, guests will have no idea how simple it is to prepare! This custard/cake has a very bold lemony flavour. (It also works well with Splenda so can be modified for diabetics.) If you don't have individual ramekins, this can be made in a deep pie pan or an 8x8 baking pan. Margaret Atwood is an iconic Canadian author and the recipe was published in Bon Appétit (Jan. 2006).

Provided by blucoat

Categories     Tarts

Time 50m

Yield 6 ramekins

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.

Nutrition Facts : Calories 217.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 122.7, Sodium 119, Carbohydrate 31.1, Fiber 0.2, Sugar 27.4, Protein 5

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:

  • Before you start, make sure all of your ingredients are at room temperature. This will help the cake batter to come together smoothly.
  • Don't overbeat the eggs and sugar. Overbeating can make the cake tough.
  • Be careful not to overcook the cake. A toothpick inserted into the center should come out clean.
  • Let the cake cool completely before serving. This will help the flavors to develop.
  • Serve the cake with your favorite toppings, such as fresh fruit, whipped cream, or ice cream.

Conclusion:

This lemon custard skillet cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a creamy lemon custard filling. The skillet makes it easy to cook and serve the cake, and the presentation is sure to impress your guests. So next time you're looking for a special dessert, give this lemon custard skillet cake a try!

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