Description
Lemon Custard Cake is a delightful dessert that combines a tender lemon-flavored cake with a luscious custard layer at the bottom. With zesty lemon juice and zest, this moist and slightly tangy cake offers a perfect balance of sweetness and citrus freshness. Easy to prepare and baked to golden perfection, it makes for a wonderful treat to enjoy warm or at room temperature.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Others
- 1 tablespoon lemon zest
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch round baking dish or pie dish thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes. This step is crucial for a tender cake texture.
- Add Eggs and Flavorings: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure even incorporation. Then, stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract for that vibrant citrus aroma.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agent and salt throughout the flour.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing which can make the cake dense. Pour in the milk and stir until the batter is smooth and homogenous.
- Pour Batter into Dish: Transfer the runny batter into the prepared baking dish. The batter’s runny texture is normal and essential for the custard layer to form during baking.
- Bake the Cake: Place the dish in the preheated oven and bake for 45 to 50 minutes. The cake is done when the top turns golden brown and a toothpick inserted in the center comes out clean. During baking, a custard-like layer will develop at the bottom of the cake.
- Cool and Serve: Allow the cake to cool for about 10 minutes. Optionally, dust the top with powdered sugar before serving. Enjoy the cake warm or at room temperature for the best flavor and texture.
Notes
- The batter is intentionally runny to achieve the custard texture at the bottom of the cake.
- Use fresh lemon juice and zest for the best citrus flavor.
- Letting the cake cool slightly enhances the custard layer’s texture.
- Powdered sugar dusting is optional but adds a nice presentation touch.
- Ensure eggs are at room temperature to blend better with other ingredients.
