Description
Lemon Custard Cake is a delightful dessert featuring a moist, tender cake with a bright, zesty lemon flavor and a unique custard-like layer formed at the bottom during baking. This easy-to-make cake combines tangy lemon zest and juice with a soft buttery base, perfect for any occasion.
Ingredients
Scale
For the Cake
- 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
For Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or pie dish thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until the mixture is light and fluffy, about 3 minutes. This step incorporates air, giving the cake a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution of leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Avoid overmixing to keep the cake tender. Pour in the milk and stir until the batter is smooth and uniform.
- Pour Batter into Dish: Transfer the batter into the prepared baking dish. The batter will be runny, which is expected for this custard-style cake.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. During baking, a custard-like layer will form at the bottom of the cake.
- Cool and Serve: Allow the cake to cool for 10 minutes after baking. Optionally, dust the top with powdered sugar before serving. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- The lemon custard cake batter will be runny before baking; this is normal and results in the unique custard layer.
- Use fresh lemons for zest and juice to achieve the brightest flavor.
- Greasing the baking dish well ensures easy removal and clean serving.
- Serve the cake warm or at room temperature for a tender, custard-like experience.
- You can dust with powdered sugar for a decorative touch and added sweetness, but it’s optional.
