Indulge in the bright, zesty flavors of Lemon Custard Cake, a dessert that perfectly balances the richness of custard with the refreshing tartness of lemon. This delightful cake features a light, airy texture and a luscious lemony flavor that makes it an ideal treat for any occasion, from spring gatherings to summer barbecues. With its creamy custard center and a golden, delicate crust, this cake is sure to impress your family and friends. Whether served as a light dessert after dinner or as a sweet afternoon snack, this Lemon Custard Cake is a must-try!

Why You’ll Love This Recipe

• Easy to Make: With straightforward ingredients and simple steps, this cake is perfect for bakers of all skill levels.
• Bright and Flavorful: The combination of fresh lemon juice and zest brings a refreshing brightness that is irresistible.
• Versatile: Enjoy it on its own, or serve it with whipped cream, fresh berries, or a dusting of powdered sugar.
• Make-Ahead Friendly: This cake can be made a day in advance, allowing the flavors to meld beautifully.

Ingredients List

To make Lemon Custard Cake, you will need the following ingredients:

For the Cake:

• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting, optional)

For precise measurements, please refer to the recipe card.

Step-by-Step Directions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Batter

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
4. Incorporate Wet Ingredients: Stir in the milk, fresh lemon juice, and lemon zest until fully combined.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Step 3: Bake the Cake

7. Pour Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be lightly golden.

Step 4: Cool and Serve

9. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Dust and Serve: Once cooled, dust the top with powdered sugar if desired. Slice and serve your delicious Lemon Custard Cake with whipped cream or fresh berries for an added touch.

Variations & Substitutions

• Add Blueberries: Fold in fresh or frozen blueberries for a fruity twist that complements the lemon flavor beautifully.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
• Different Citrus: Experiment with other citrus fruits like lime or orange for a different flavor profile.

Storage & Reheating Instructions

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months; wrap it tightly in plastic wrap and then in aluminum foil before freezing.
• Reheating: To serve, allow the cake to thaw in the refrigerator overnight, or leave it at room temperature for a few hours. You can enjoy it cold or warm it slightly in the microwave for a few seconds.

FAQs

Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored in the refrigerator. The flavors will deepen overnight.

What can I serve with Lemon Custard Cake?
This cake pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or fresh fruit like strawberries or raspberries.

Conclusion

This Lemon Custard Cake is a delightful dessert that captures the essence of bright, citrusy flavors in every bite. Its light and creamy texture combined with the refreshing taste of lemon makes it a perfect treat for any occasion. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments! For more delicious recipes, visit https://eldralys.com/ for culinary inspiration. Enjoy your baking adventure!

Lemon Custard Cake: Bright, Zesty, and Irresistibly Creamy

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• Author: abdo
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A bright, zesty cake with a creamy custard center and airy texture, this Lemon Custard Cake delivers a perfect balance of richness and citrusy freshness.

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Ingredients

Scale 1x2x3x

• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting, optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. Cream the softened butter and granulated sugar until light and fluffy (3-4 minutes).
3. Beat in the eggs one at a time, mixing well after each addition.
4. Stir in the milk, lemon juice, and zest until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30–35 minutes or until set and lightly golden. A toothpick should come out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar if desired. Serve with whipped cream or fresh berries.

Notes

Try adding blueberries or swapping lemon for lime or orange. For a gluten-free version, use a GF flour blend. Store in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 22g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

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