Lemon Custard Cake
This delightful Lemon Custard Cake features a light and zesty flavor, combining the richness of custard with the brightness of fresh lemons. It's perfect for a refreshing dessert or afternoon tea.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 9-inch round cake pan
- 1 oven
- 1 cooling rack
- 1 sifter (optional)
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter Softened.
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon lemon zest From about 2 lemons.
- ¼ cup fresh lemon juice From about 1-2 lemons.
- 1 teaspoon baking powder
- ½ teaspoon salt
- powdered sugar For dusting, optional.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray. Set aside.
- In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Combine the lemon zest and fresh lemon juice with the milk, then gradually add this mixture to the egg and butter mixture. Mix until well combined.
- In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
Notes
For an extra touch, consider adding a lemon glaze or whipped cream on top before serving.
This cake can be made a day ahead and stored in the refrigerator, as the flavors will deepen overnight.
Ensure the lemons you use are fresh for the best flavor.