Lemon Custard Cake is like a sunbeam in dessert form, bursting with zesty brightness and creamy goodness. Imagine the moment you cut into it; the soft, delicate layers almost sigh with delight, releasing a fragrant wave of lemon that dances through the air and tickles your senses. For more inspiration, check out this snacks and appetizers recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I replace if I don’t have lemons?
- Can I make this cake ahead of time?
- Is it possible to freeze Lemon Custard Cake?
- 📖 Recipe Card
This cake isn’t just a treat; it’s a memory-maker, perfect for sunny picnics, cheerful birthdays, or simply when you need a slice of happiness on a gloomy day. Picture sharing it with loved ones, their faces lighting up as they take that first bite—pure bliss!
Why You'll Love This Recipe
- This Lemon Custard Cake is incredibly easy to whip up, even for beginners
- The explosion of citrus flavor alongside its creamy texture makes it an unforgettable dessert
- With its beautiful golden hue and elegant presentation, it looks stunning on any table
- It’s versatile enough to serve at casual brunches or fancy dinner parties alike
Sharing this recipe with friends brings back fond memories of laughter and compliments around the table.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is your trusty foundation; choose unbleached for better flavor and texture.
- Sugar: Regular granulated sugar works best to sweeten the custard without overpowering its lemony zing.
- Baking Powder: Don’t forget this essential leavening agent to give your cake that perfect rise.
- Salt: Just a pinch enhances flavors; use fine sea salt for best results.
- Whole Eggs: Use large eggs at room temperature for a richer custard and better mixing.
- Milk: Whole milk adds creaminess; feel free to substitute with almond or oat milk if desired.
- Fresh Lemons: Zest and juice are crucial—go for organic lemons if you can find them for the best flavor.
- Butter: Melted unsalted butter adds richness; let it cool slightly before mixing in.
- Powdered Sugar: For dusting on top; it adds a touch of sweetness and elegance to your cake presentation.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until combined. Make sure there are no lumps—it’ll help keep your cake light.
Combine wet ingredients: In another bowl, beat together eggs, milk, melted butter, lemon zest, and lemon juice. Whisk until smooth—this mixture should smell like summer!
Combine mixtures: Gradually add the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix; we want our cake fluffy!
Transfer to pan: Pour the batter into your prepared cake pan. Smooth the top with a spatula so it bakes evenly—patience here pays off!
Bake: Place the pan in the oven and bake for 30-35 minutes or until golden brown on top. A toothpick inserted should come out clean—no raw batter allowed!
Cool and serve: Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving—it’s like fairy dust on your delicious creation!
Enjoy every bite of this Lemon Custard Cake as sweet memories unfold around you!
You Must Know
- Lemon Custard Cake is a delightful balance of sweet and tart, making it perfect for any occasion
- The aroma of fresh lemons fills the kitchen, promising a treat that’s both light and satisfying
- Remember, patience is key to letting the flavors develop!
Perfecting the Cooking Process
Start by whisking your eggs and sugar until fluffy, then fold in lemon juice and zest. Bake at 350°F for about 30-35 minutes until golden brown.
Add Your Touch
Consider adding a handful of fresh blueberries or raspberries to the batter for a fruity twist. A dusting of powdered sugar on top adds an elegant finish.
Storing & Reheating
Store leftover Lemon Custard Cake in an airtight container at room temperature for up to three days. Reheat gently in the oven for best results.
Chef's Helpful Tips
- For a fluffier cake, ensure all ingredients are at room temperature before mixing
- Use fresh lemons for the best flavor impact
- Don’t skip letting the cake cool completely before slicing; it helps maintain its structure
There was a time I made this Lemon Custard Cake for my friend’s birthday, and let’s just say it became the star of the show! Everyone raved about it, and I felt like a baking superhero that day. For more inspiration, check out this delicious dessert recipes.
FAQ
What can I replace if I don’t have lemons?
You can use lime juice or even orange juice as an alternative.
Can I make this cake ahead of time?
Absolutely! It keeps well for up to three days when stored properly.
Is it possible to freeze Lemon Custard Cake?
Yes, you can freeze it for up to two months wrapped tightly in plastic wrap.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Lemon Custard Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Lemon Custard Cake is a delightful dessert that brings sunshine to your table. With its zesty lemon flavor and creamy texture, this cake is perfect for any occasion—be it a cheerful birthday celebration, a sunny picnic, or simply a sweet treat on a gloomy day. Easy to make and visually stunning, it will surely impress your family and friends. Indulge in this refreshing cake that captures the essence of summer in every bite!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 3 large eggs (room temperature)
- 1 cup whole milk
- ½ cup melted unsalted butter (cooled)
- Zest and juice of 2 fresh lemons
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, beat together eggs, milk, melted butter, lemon zest, and lemon juice until smooth.
- Gradually add the wet mixture into the dry ingredients; stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until golden brown; a toothpick inserted should come out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 60mg
