Lemon Custard Cake is like a sunny day captured in dessert form. Imagine a slice of moist cake that melts in your mouth, blending the zing of fresh lemons with a creamy custard filling that dances on your palate. The aroma wafting through your kitchen will have you dreaming of summer picnics and family gatherings before you even take a bite.
This delightful treat holds a special place in my heart; it’s the star of every family celebration. I still remember the first time I made it—my cousin declared it “the best thing ever,” while my aunt simply asked me to make two next time. Whether it’s a birthday party or just an ordinary Tuesday that deserves some sweetness, this Lemon Custard Cake is always there to save the day!
Why You'll Love This Recipe
- This simple yet elegant lemon custard cake requires minimal effort but delivers maximum flavor
- The bright citrus notes are refreshing and uplifting for any occasion
- Its beautiful presentation makes it an eye-catching centerpiece on any dessert table
- This dessert is versatile enough to serve at brunch or as an after-dinner delight
I remember my friend Sarah taking one bite and exclaiming that it tasted like sunshine!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for better texture; it helps create that soft crumb we all love.
- Granulated Sugar: Sweeten the batter perfectly; you can swap some with brown sugar for added depth.
- Baking Powder: Ensures your cake rises beautifully; check the expiration date for best results.
- Salt: Just a pinch enhances all the flavors; don’t skip this crucial ingredient.
- Eggs: Use large eggs at room temperature; they help bind everything together nicely.
- Lemon Zest: Freshly grated zest adds vibrant flavor; don’t be shy—go heavy on this!
- Lemon Juice: Freshly squeezed juice gives the best zing; bottled juice just doesn’t cut it.
- Butter: Unsalted butter adds richness; melt it slightly for easier mixing.
- Milk: Whole milk creates a rich texture; feel free to substitute with almond or oat milk if needed.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan so your masterpiece doesn’t stick.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until well combined. This step ensures even distribution of the leavening agents.
Create Your Wet Mixture: In another bowl, beat eggs until frothy and add melted butter along with milk, lemon juice, and zest. Mix until smooth and fragrant—this is where magic happens!
Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix or your cake may turn out dense.
Pour Into Prepared Pan : Carefully pour the batter into your prepared pan. Smooth out the top with a spatula to ensure even baking—no one likes uneven cakes!
Bake Until Golden Brown : Place in the oven and bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. The aroma will be heavenly!
Let cool before serving or topping with whipped cream; trust me—it’s worth waiting for that first slice!
Now you’ve got a stunning Lemon Custard Cake ready to impress friends and family alike! Serve it up at parties or enjoy it solo—you deserve that sunshine in every bite!
You Must Know
- Lemon Custard Cake is a delightful treat that combines tangy lemon flavor with creamy custard
- The texture is light and airy, perfect for any occasion
- It’s easy to make but feels fancy enough to impress your guests
- Don’t skip the zest for an extra zing!
Perfecting the Cooking Process
To achieve the best Lemon Custard Cake, start by preparing the custard first; while it’s cooling, whip up the cake batter. This multitasking ensures a smooth flow and saves time, making everything come together beautifully.
Add Your Touch
Feel free to customize this recipe! Substitute the lemon with lime or orange for a different citrus twist or add berries into the batter for a fruity surprise. Experiment with various toppings like whipped cream or toasted coconut for added flair.
Storing & Reheating
Store any leftover Lemon Custard Cake in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the microwave for about 15-20 seconds to keep it moist without losing its delicious texture.
Chef's Helpful Tips
- Always use room temperature ingredients as they combine more easily, ensuring a fluffy cake
- Sift your flour before adding it to avoid lumps and guarantee a smooth batter
- Make sure not to overmix; gently fold in ingredients to maintain lightness
I remember the first time I made this Lemon Custard Cake; my friends couldn’t stop raving about it! One even declared it was “life-changing,” which gave me all the warm fuzzies.
FAQ
Can I use bottled lemon juice instead of fresh?
Using fresh lemon juice gives your Lemon Custard Cake a vibrant flavor that bottled juice can’t replicate. Fresh zest enhances aroma and taste, making your dessert truly shine.
How can I tell when the cake is done?
The cake is ready when it’s lightly golden on top and a toothpick inserted in the center comes out clean. Keep an eye on it during baking to avoid overcooking!
Can I freeze Lemon Custard Cake?
Yes, you can freeze your Lemon Custard Cake! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to two months. Thaw overnight in the fridge before serving.
Lemon Custard Cake
- Total Time: 45 minutes
- Yield: Serves 8
Description
Lemon Custard Cake is a delightful dessert that combines bright lemon flavor with a creamy custard. This easy recipe will bring sunshine to any occasion!
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, beat eggs until frothy; add melted butter, milk, lemon juice, and zest. Mix until smooth.
- Gradually combine wet ingredients with dry ingredients; stir until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
