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Lemon Custard Cake

A delightful dessert featuring a unique custard-like layer, combining zesty lemon flavor with a soft, moist texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, European
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 cup granulated sugar Choose a fine sugar for smooth mixing.
  • 1/2 cup unsalted butter, softened to room temperature 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 the Oven: Set your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. Cream the Sugar and Butter: In a mixing bowl, cream together the sugar and softened butter until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  3. Add the Eggs: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the lemon zest and lemon juice.
  4. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
  5. Mix Wet and Dry: Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.
Baking
  1. Pour your batter into the prepared baking pan and smooth the surface with a spatula. Bake for 30-35 minutes.
  2. Cool Down: Allow your cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Serving
  1. Slice your finished Lemon Custard Cake and serve. Enjoy the refreshing flavor with whipped cream or ice cream.

Notes

Store at room temperature for up to 3 days, refrigerate for 1 week, or freeze for up to 3 months. You can prepare the batter in advance and refrigerate it before baking. Leftover cake can be transformed into a trifle.