Lemon Custard Cake Recipe

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Lemon Custard Cake
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.41 Kcal (366 kJ)
Calories from fat 2.55 Kcal
% Daily Value*
Total Fat 0.28g 0%
Cholesterol 1.44mg 0%
Sodium 140.27mg 6%
Potassium 82.55mg 2%
Total Carbs 19.2g 6%
Sugars 12g 48%
Dietary Fiber 0.05g 0%
Protein 2.22g 4%
Vitamin C 0.2mg 0%
Calcium 55.2mg 6%
Amount Per 100 g
Calories 142.5 Kcal (597 kJ)
Calories from fat 4.16 Kcal
% Daily Value*
Total Fat 0.46g 0%
Cholesterol 2.35mg 0%
Sodium 228.69mg 6%
Potassium 134.58mg 2%
Total Carbs 31.31g 6%
Sugars 19.56g 48%
Dietary Fiber 0.08g 0%
Protein 3.62g 4%
Vitamin C 0.3mg 0%
Calcium 90mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low cholesterol

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