Description
This Lemon Custard Cake is a delightful dessert featuring a moist, zesty cake layer with a smooth, creamy custard-like bottom. The cake is infused with fresh lemon zest and juice, creating a perfect balance of sweet and tangy flavors. Baked to a golden perfection, it makes for an inviting treat served warm or at room temperature, ideal for spring and summer gatherings.
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
- 1 tablespoon lemon zest
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: Begin by preheating 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 mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes with an electric mixer.
- Add Eggs: Incorporate the eggs one at a time, making sure to beat well after adding each egg to ensure full incorporation and a smooth batter.
- Add Flavorings: Stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract into the wet mixture, blending until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Add Milk: Pour in the milk and stir until the batter is smooth and consistent in texture.
- Pour Batter into Dish: Transfer the runny batter to the prepared baking dish. The batter’s thin consistency is expected and normal for this recipe.
- Bake the Cake: Bake for 45 to 50 minutes, until the top of the cake is a beautiful golden brown and a toothpick inserted into the center comes out clean. During baking, the cake will develop a custard-like layer at the bottom, creating a unique texture contrast.
- Cool and Serve: Allow the cake to cool in the baking dish for about 10 minutes. Optionally, dust the top with powdered sugar before serving. This cake can be enjoyed warm or at room temperature.
Notes
- The batter will be runny; this is normal and essential for the custard layer to form.
- Use freshly squeezed lemon juice and zest for the best vibrant lemon flavor.
- Make sure to grease the baking dish well to ensure easy removal of the cake.
- You can serve this cake with a dollop of whipped cream or fresh berries for added indulgence.
- If you prefer a less sweet version, reduce the sugar slightly to 3/4 cup.
