You’re in for a treat with this Lemon Custard Cake! Start by mixing sugar and eggs until fluffy, then stir in milk and lemon juice. Gradually fold in flour and lemon zest, pour it all into a greased pan, and bake at 350°F for 30-35 minutes. The result? A light, zesty cake with a smooth, rich custard filling that’ll have everyone asking for seconds! Don’t forget to top it off with whipped cream or fresh berries for that extra pop of flavor. Trust me, this cake makes summer gatherings so much sweeter, and there’s even more fun ahead!
What You’ll Love About This Recipe
When you plunge into this lemon custard cake recipe, you’ll discover a delightful blend of tart and sweet flavors that make every bite a treat. The celebration ideas that this cake can inspire will surely enhance your gatherings. It’s really all about that perfect tartness balance.
You’ll taste the zing of the lemon, which dances beautifully with the creamy custard texture, making each forkful simply irresistible. Your friends and family will be asking for seconds!
Here’s what you’ll love about this cake:
- Golden, juicy lemon zest adds a fresh aroma that fills your kitchen.
- A smooth, rich custard filling makes every bite feel like a luxurious treat.
- A light, fluffy cake layer cradles the luscious custard, creating a delightful contrast.
As you bake, you might even find yourself chuckling at how easy it is—you don’t have to be a pro!
With a little patience and love, you’ll watch your cake rise, and when it cools, you’ll be ready to dig in.
Lemon Custard Cake Recipe
Course: DessertsCuisine: American8
servings15
minutes35
minutes250
kcalKeen to impress your guests? Discover how to create a zesty Lemon Custard Cake that will leave everyone wanting more!
Ingredients
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1/2 cup lemon juice (freshly squeezed)
– Zest of 1 lemon
– 1 cup all-purpose flour
– 1/4 cup whole milk
– 1 teaspoon baking powder
– 1/2 teaspoon salt
Directions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, cream together the sugar and butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and lemon zest.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk. Mix until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra tangy flavor, add a bit more lemon zest or drizzle a lemon glaze over the cake once cooled.
- Serve with fresh berries for a delightful touch!
Frequently Asked Questions
Can I Use Different Citrus Fruits in This Recipe?
Absolutely, you can explore citrus flavor variations! Just make sure to adjust the zesting techniques for the specific fruit you choose. Oranges, limes, and grapefruits all bring unique flavors to your dish. Enjoy experimenting!
What Type of Pan Is Best for Baking This Cake?
For your cake’s texture to resemble a masterpiece, opt for a light-colored aluminum pan. It conducts heat evenly, preventing over-browning. Avoid non-stick pans, since they can alter the cake’s delicate structure through their material.
How Long Does the Cake Take to Cool Before Serving?
After baking, you’ll want to let the cake cool for about 30 to 45 minutes. Cooling time is essential for flavor. For serving suggestions, try pairing it with fresh berries or whipped cream.
Can I Substitute Dairy Ingredients for Non-Dairy Alternatives?
Sure, you can definitely swap dairy ingredients for dairy alternatives. When you do, explore vegan options like almond milk or coconut cream—they’ll keep your dish delicious while catering to different dietary needs. Enjoy experimenting!
Is It Safe to Freeze Lemon Custard Cake?
Yes, it’s safe to freeze lemon custard cake. Use proper freezing techniques, like wrapping it tightly, to preserve its texture. For custard storage, make sure it’s cooled completely before freezing, as this helps maintain quality.
