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Lemon Custard Cake

A delightful dessert featuring a unique custard-like layer, this Lemon Custard Cake is a perfect blend of zesty and sweet flavors that brings joy to any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, European
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup granulated sugar Choose a fine sugar for smooth mixing.
  • 1/2 cup unsalted butter, softened This is key for a fluffy texture.
  • 3 large eggs Bring them to room temperature for ideal mixing.
  • 1 tablespoon lemon zest Freshly grated for a bright flavor.
  • 1/2 cup fresh lemon juice About 2 large lemons should do the trick.
  • 1 cup all-purpose flour Ensure it’s spooned and leveled for accuracy.
  • 1 teaspoon baking powder For that lovely rise.
  • 1/4 teaspoon salt A pinch helps to balance the sweetness.
  • 2 cups milk Whole milk is ideal for creaminess, but feel free to use alternatives.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a mixing bowl, cream together the sugar and softened butter until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, and salt.
Baking
  1. Gradually add the dry mixture to the wet mixture, alternating with the milk, and mix until just combined.
  2. Pour the batter into the prepared pan, smoothing the surface with a spatula.
  3. Bake for 30-35 minutes, or until a toothpick comes out clean and the cake is golden.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Slice and serve the Lemon Custard Cake with whipped cream or vanilla ice cream.

Notes

Use fresh ingredients for the best flavor. Serve with whipped cream or fresh berries for a delightful presentation.