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Lemon Custard Cake – A Deliciously Zesty Treat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 60-65 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Custard Cake is a delightfully zesty dessert featuring a tender buttery cake with a luscious custard-like layer formed at the bottom during baking. It combines refreshing lemon zest and juice with a simple batter to create a deliciously moist treat perfect for any occasion.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 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

Optional

  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or pie dish thoroughly to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This usually takes about 3 minutes using a hand or stand mixer at medium speed.
  3. Add eggs: Add the eggs one at a time into the creamed butter and sugar mixture. Beat well after each addition to incorporate fully and ensure a smooth batter.
  4. Add lemon and vanilla: Stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract to impart bright citrus flavor and aromatic notes to the batter.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents.
  6. Mix dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter. Then, pour in the milk and stir gently until the batter is smooth and uniform.
  7. Pour batter into dish: Pour the runny batter into the prepared greased baking dish. The batter’s thin consistency is expected and will result in the custard-like texture.
  8. Bake: Place the dish into the preheated oven and bake for 45 to 50 minutes. Bake until the top is golden brown and a toothpick inserted in the center comes out clean. During baking, a custard-like layer will form at the bottom of the cake.
  9. Cool and serve: Allow the cake to cool for about 10 minutes before serving. Optionally dust the top with powdered sugar. Serve warm or at room temperature for the best flavor experience.

Notes

  • The batter is quite runny, which is normal and necessary for the custard effect.
  • Use fresh lemon juice and zest for the brightest flavor.
  • Allow the cake to cool slightly before serving to help the custard set.
  • Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
  • This cake pairs wonderfully with a dollop of whipped cream or fresh berries for added indulgence.

Find it online: https://slsrecipes.com/lemon-custard-cake-a-deliciously-zesty-treat-recipe/