Lemon Custard Cake Recipe

Name: Lemon Custard Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 3 large eggs (room temperature); 1/2 cup unsalted butter (melted); 1/2 cup whole milk; Zest and juice of 2 fresh lemons; 1 tsp baking powder

Published: March 19, 2025

by Sarah Connor

Why You'll Love This Recipe

This delightful Lemon Custard Cake combines ease of preparation with fantastic flavor
It looks stunning on any dessert table with its bright yellow hue and creamy texture
You can enjoy it on special occasions or as an everyday treat that feels like a celebration
Plus, it’s versatile enough to pair with fresh berries or whipped cream for an extra touch!

Every time I bake this lemon custard cake, my friends turn into pastry critics—each one more enthusiastic than the last!

Essential Ingredients

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

All-Purpose Flour: Use high-quality flour for an airy texture; sifting it ensures no lumps.
Granulated Sugar: This sweetener balances the tartness of the lemons perfectly.
Fresh Lemons: Choose firm lemons; their zest adds vibrant flavor while fresh juice brings brightness.
Eggs: Large eggs provide structure and richness; room temperature eggs mix better!
Unsalted Butter: Melted butter adds moisture; using unsalted lets you control the overall saltiness.
Milk: Whole milk enhances creaminess; feel free to substitute with almond or oat milk for variations.
Baking Powder: This leavening agent helps the cake rise beautifully for that fluffy texture.

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

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking while baking.

Mixing Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and sugar until well combined. This simple step ensures even distribution of flavors throughout your batter.

Combining Wet Ingredients: In another large bowl, beat eggs lightly before adding melted butter and milk. Squeeze in fresh lemon juice and add zest for that zesty punch—we’re talking sunshine in a bowl!

Bringing It All Together: Gradually fold the dry mixture into the wet ingredients until just combined—be gentle so you don’t lose that lovely airy texture!

Pouring Into The Pan: Pour the batter into your prepared cake pan. Give it a little shake to smooth out the surface; trust me, it’ll make for a prettier cake when baked.

Baking Time!: Place in preheated oven and bake for about 30-35 minutes or until golden brown. You’ll know it’s ready when it springs back slightly when touched and smells heavenly!

Let cool in the pan for 10 minutes before transferring it onto a wire rack. The anticipation builds—can you smell that lemony goodness?

Enjoying this lemon custard cake is best when it’s still slightly warm from the oven; it’s like giving yourself a cozy hug! You can serve it plain or dusted with powdered sugar for an elegant touch.

If you’re feeling fancy (and who doesn’t want to feel fancy?), add some whipped cream or fresh berries on top—because why not? Life is too short not to indulge!

As you cut into this luscious layer of happiness, remember that each slice holds memories waiting to be made—be they casual Tuesday evenings or festive birthday celebrations.

With every forkful of light sponge and creamy lemon filling dancing on your tongue, you’ll realize you’ve hit dessert gold! Enjoy making this Lemon Custard Cake over and over again—the compliments will keep coming!

You Must Know

Lemon Custard Cake is a delightful balance of sweet and tart flavors, perfect for any occasion
The light, airy texture and zesty aroma will have your guests begging for the recipe
Be prepared for compliments that last longer than the cake itself!

Perfecting the Cooking Process

Start by preheating your oven to 350°F while you mix the batter. This ensures an even bake. Pour the batter into a greased pan and bake until golden brown, about 30-35 minutes. Let it cool for a few minutes before serving to set those luscious layers.

Add Your Touch

Feel free to jazz up your Lemon Custard Cake by adding fresh berries or a dollop of whipped cream on top. You can also substitute lemon with lime for a different twist or add a splash of vanilla extract for extra flavor depth.

Storing & Reheating

To store your Lemon Custard Cake, wrap it tightly in plastic wrap and keep it in the fridge for up to three days. For reheating, simply pop a slice in the microwave for about 10 seconds until warm, but not hot!

Chef's Helpful Tips

To achieve the perfect lemon custard consistency, avoid overmixing the batter after adding the flour
Use room temperature eggs for better emulsification and fluffiness
Always taste your batter; if it’s not lemony enough, add more zest!

Sharing this cake recipe always reminds me of my grandma’s kitchen filled with laughter and zesty aromas. Every bite evokes memories of family gatherings, making it truly special.

FAQ

What can I substitute for lemon juice in Lemon Custard Cake?

If you’re out of lemon juice, lime juice works wonderfully as an alternative. The cake will still have that refreshing zing while offering a slightly different flavor profile that’s equally delightful.

Can I make Lemon Custard Cake ahead of time?

Absolutely! You can bake this cake a day or two in advance. Just make sure to store it properly covered in the refrigerator to maintain its moisture and freshness until you’re ready to serve.

How do I know when my Lemon Custard Cake is done baking?

Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If it comes out wet with batter, give it more baking time!

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