Lemon Custard Cake

Name: Lemon Custard Cake
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 1 angel food cake (10 inch); 99 grams package instant lemon pudding; 118 milliliters cold milk; 237 milliliters sour cream; 595 grams cherry pie filling or strawberry pie filling

Lemon Custard Cake is a gluten free recipe with 1 servings. One portion of this dish contains approximately 29g of protein, 51g of fat, and a total of 2523 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of angel food cake, instant lemon pudding, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 25 minutes.

Ingredients

Servings:

angel food cake (10 inch)99grams

package instant lemon pudding 118milliliters

cold milk 237milliliters

sour cream 595grams

cherry pie filling or strawberry pie filling

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.