Description
This Lemon Custard Cake combines a light, airy cake with a rich, creamy custard base, infused with bright lemon zest and juice. A perfect balance of sweet and tart flavors, this cake is easy to make and perfect for any occasion. Its unique texture, with a fluffy top and custard-like bottom, makes it a refreshing dessert that everyone will love.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup milk
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round baking dish or pie dish.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour in the milk and stir until smooth.
- Pour the batter into the prepared dish. It will be runny, which is normal.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. As it bakes, the cake will form a custard-like layer at the bottom.
- Let the cake cool for 10 minutes before serving. Dust with powdered sugar if desired, and serve warm or at room temperature.
Notes
You can add fresh berries, like raspberries or blueberries, to the batter for a fruity twist.
Swap lemon for a lemon-lime blend or add lime zest for a more citrusy flavor.
For a gluten-free option, use a gluten-free flour blend.
For an extra indulgent touch, top with a meringue before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
