Lemon Custard Pudding Cake By Anonymous recipe Comments | 0 Favorites | 2 Print Delectable pudding-like cake. Lemony and tangy. Lemon Custard Pudding Cake Ingredients 6 tablespoons butter, melted6 tablespoons all-purpose flour2 cups white sugar4 eggs1 1/2 cups milk1 1/2 tablespoons grated lemon zest2 tablespoons lemon juice1/4 cup confectioners’ sugar for dusting Instructions 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs. 2 In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar. 3 Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. 4 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. 5 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.