Irresistible Lemon Custard Cake Recipe – A Zesty Delight

Lemon Custard Cake is like a sunny embrace on a plate. Picture this: a velvety custard filling, bursting with zesty lemon flavor, nestled in a light, fluffy cake that practically dances on your taste buds. The aroma wafts through the kitchen, teasing your senses and making you forget any diet plans you might have had. This dessert isn’t just a treat; it’s an experience that kicks every occasion up a notch. For more inspiration, check out this delicious dessert options recipe.

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Now, let me take you back to that one family gathering when I first introduced this Lemon Custard Cake. My aunt took one bite and exclaimed, “This tastes like summer!” Meanwhile, my cousin was busy trying to sneak another slice when no one was looking. Whether it’s for birthdays or simple Sunday dinners, this cake adds that extra sparkle to any moment.

I remember watching my friends devour this cake at a potluck—there were smiles and happy murmurs all around as they savored every last crumb.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your go-to flour for creating that perfect cake texture; sift it well for lightness.
• Sugar: Granulated sugar sweetens the cake beautifully; feel free to adjust based on your sweetness preference.
• Fresh Lemons: Use juicy lemons for the best flavor; zest and juice them for maximum zing.
• Eggs: You’ll need large eggs; they provide structure and richness to the custard filling.
• Butter: Unsalted butter adds richness; make sure it’s softened for easy mixing.
• Milk: Whole milk gives creaminess but feel free to substitute with almond or oat milk if desired.
• Baking Powder: This helps the cake rise nicely; ensure it’s fresh for optimal results.
• Salt: A pinch enhances all the flavors; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour to prevent sticking.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside while you work on the wet ingredients.

Cream Butter and Sugar: In a large bowl, beat softened butter and sugar together until creamy and light in color. This should take about 3-5 minutes using an electric mixer.

Add Eggs and Lemons: Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in lemon zest and juice for that zesty punch.

Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture while alternating with milk. Mix until just combined—don’t overmix or your cake might turn out dense!

Bake Your Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Now that you’ve mastered this Lemon Custard Cake recipe, prepare yourself for compliments galore! Serve slices of this delightful cake with whipped cream or fresh berries for an extra touch of elegance. Enjoy!

Perfecting the Cooking Process

Start by preheating your oven while you mix the ingredients. Pour the batter into a greased pan and bake until golden brown for perfect results.

Add Your Touch

Feel free to swap the lemon for other citrus fruits like lime or orange for a unique twist. Adding fresh herbs can also enhance the flavor profile.

Storing & Reheating

Keep leftover cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for 10-15 seconds to enjoy warm.

It was my sister’s birthday when I first made this lemon custard cake, and her delighted expression was priceless. She still asks me to make it every year!

FAQ

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives better flavor, but bottled can work in a pinch.

How do I know when the cake is done?

The top should be golden, and a toothpick inserted should come out clean.

Can I freeze lemon custard cake?

Yes, wrap it tightly and freeze for up to three months without losing flavor.

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📖 Recipe Card

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Lemon Custard Cake

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• Author: deleciouscorner
• Total Time: 50 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Lemon Custard Cake is a delightful dessert that combines a light, fluffy cake with a creamy, zesty lemon custard filling. This easy-to-make recipe captures the essence of summer in every bite, making it perfect for family gatherings, birthdays, or simply to brighten up your day. Its vibrant flavor profile and elegant presentation will leave your guests asking for seconds!

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Ingredients

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• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 large fresh lemons (zest and juice)
• 3 large eggs
• 1/2 cup unsalted butter (softened)
• 1/2 cup whole milk
• 2 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream softened butter and sugar until light and fluffy (around 3-5 minutes).
4. Beat in eggs one at a time, then mix in lemon zest and juice.
5. Gradually add dry ingredients to the wet mixture while alternating with milk until just combined.
6. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow cooling for 10 minutes before transferring to a wire rack.

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

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 24g
• Sodium: 130mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 90mg