Lemon Custard Cake Recipe Best Homemade Cake Recipes
This Lemon Custard Cake is a delightful dessert that combines the tangy flavor of lemon with a creamy custard texture, all enveloped in a soft cake layer. Perfect for any occasion, this homemade cake is refreshing, flavorful, and sure to impress your guests.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 9-inch round cake pan
- 1 parchment paper
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon lemon zest (about 2 lemons)
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- to taste powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well and set aside.
- In a separate bowl, cream together the softened butter and remaining sugar until light and fluffy, using an electric mixer or whisk.
- Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove it from the pan, peel off the parchment paper, and transfer it to a cooling rack to cool completely.
- Before serving, dust the top with powdered sugar for decoration.
Notes
For a more intense lemon flavor, you can increase the amount of lemon zest and juice.
This cake pairs wonderfully with whipped cream or fresh berries for an extra touch.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.