Oh my gosh, let me tell you about this lemon custard cake! It’s the kind of dessert that makes your heart sing with its rich, tangy flavor and perfectly moist texture. Whenever I whip this up, my family can’t help but gather around, eagerly awaiting that first slice. It’s become a staple in our home for celebrations, Sunday dinners, or just when I need a little sunshine on a rainy day. The way the lemon zest brightens up each bite is pure magic! Trust me, once you try this cake, you’ll understand why it’s my go-to recipe for any occasion.

Ingredients List

Here’s everything you’ll need to create this delightful lemon custard cake. The measurements are all straightforward, so you can gather your ingredients with ease!

• 1 cup granulated sugar: This sweetener is the base for our cake, balancing the tartness of the lemon beautifully.
• 1/2 cup unsalted butter, softened: Make sure your butter is at room temperature for easy creaming with the sugar. It adds richness and moisture!
• 3 large eggs: These should be at room temperature too. Eggs help bind everything together and give the cake its structure.
• 1 cup milk: Whole milk works best for a creamy texture, but you can use any milk you prefer.
• 1/4 cup fresh lemon juice: Freshly squeezed is a must! It really enhances the cake’s flavor, making it zesty and bright.
• 1 tablespoon lemon zest: Grate the outer layer of the lemon peel—this adds an incredible aroma and flavor kick!
• 1 cup all-purpose flour: The backbone of our cake, providing structure. Make sure to spoon and level it for accuracy.
• 1 teaspoon baking powder: This leavening agent gives the cake that lovely rise, making it light and fluffy.
• 1/4 teaspoon salt: Just a pinch to enhance all those delicious flavors.

How to Prepare Lemon Custard Cake

Getting ready to make this lemon custard cake is super simple! Just follow these easy steps, and you’ll be on your way to a delicious dessert in no time. Let’s get started!

Step-by-Step Instructions

1. First, preheat your oven to 350°F (175°C). This ensures the cake bakes evenly!
2. In a large mixing bowl, cream together the sugar and butter until it’s smooth and fluffy. This should take about 3-4 minutes.
3. Next, crack in the eggs one at a time, mixing well after each addition. This helps incorporate air, making your cake light and lovely!
4. Stir in the milk, lemon juice, and lemon zest until everything is combined. The fresh lemon juice really gives that zing!
5. In another bowl, whisk together the flour, baking powder, and salt. This is important to ensure your cake rises beautifully.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix, or your cake could turn out tough!
7. Pour the batter into a greased cake pan, smoothing the top with a spatula.
8. Now, pop it in the oven and bake for 30-35 minutes. Keep an eye on it! It’s done when a toothpick inserted in the center comes out clean.
9. Finally, let it cool in the pan for a bit before transferring it to a wire rack. This helps it set perfectly!

Why You’ll Love This Recipe

• It’s quick and easy—perfect for busy days when you need something sweet!
• Rich, tangy flavor that brings a burst of sunshine to any meal.
• Moist and delicious texture that everyone will rave about.
• Great for any occasion—birthdays, potlucks, or just because!
• Versatile; serve it plain or dress it up with whipped cream and berries.
• It’s a crowd-pleaser, sure to impress friends and family alike!

Tips for Success

To really nail this lemon custard cake, here are a few of my favorite tips! First, always use fresh ingredients—especially the lemons. Fresh lemon juice and zest make a world of difference in flavor. When creaming the butter and sugar, don’t rush! Take your time to get it light and fluffy; this helps create a tender cake. Make sure to measure your flour properly—spoon it into the measuring cup and level it off for accuracy, as too much flour can lead to a dense cake. And don’t forget to let it cool completely before serving; it allows the flavors to settle and makes slicing much easier. Enjoy with a dollop of whipped cream or a handful of fresh berries for that extra special touch!

Nutritional Information

Before diving into this delicious lemon custard cake, here’s a little note: nutritional values can vary based on ingredients and brands, so the precise values listed here are estimates. For a serving size of one slice, you can expect about 250 calories, 10 grams of fat, 4 grams of protein, and 35 grams of carbohydrates. There’s also around 20 grams of sugar and 150 milligrams of sodium. Keep in mind that these numbers can change depending on your specific ingredients, but they give you a good idea of what to expect!

FAQ Section

Can I use bottled lemon juice instead of fresh?
While you can use bottled lemon juice in a pinch, I highly recommend using fresh lemon juice for the best flavor. It really makes a difference in that zesty punch that makes this lemon custard cake so special!

What should I do if my cake sinks in the middle?
If your cake sinks, it could be due to overmixing the batter or not baking it long enough. Make sure to mix until just combined and check for doneness with a toothpick before removing it from the oven.

Can I add other flavors to the lemon custard cake?
Absolutely! You can experiment by adding a bit of vanilla extract or even poppy seeds for added texture. Just remember to keep the lemon flavor as the star of the show!

How do I store leftovers?
To keep your lemon custard cake fresh, store it in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage—just wrap it tightly in plastic wrap!

Is this cake suitable for special diets?
This lemon custard cake is vegetarian-friendly, but if you need it to be gluten-free, you can substitute the all-purpose flour with a good gluten-free blend. Just make sure to check the other ingredients for any dietary restrictions!

Serving Suggestions

For the ultimate experience with your lemon custard cake, I highly recommend serving it with a generous dollop of whipped cream on top. The creaminess balances the tangy lemon perfectly! If you’re feeling a little extra, fresh berries like strawberries or blueberries add a pop of color and a burst of sweetness. You could even drizzle a bit of lemon glaze over the top for an extra zesty kick. Trust me, these simple additions elevate the cake and make it a showstopper at any gathering. Enjoy every delicious bite!

Lemon Custard Cake: 5 Reasons You’ll Love This Delightful Masterpiece

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• Author: Julia marin
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rich and tangy lemon custard cake that is perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, cream together sugar and butter until smooth.
3. Add eggs one at a time, mixing well after each.
4. Stir in milk, lemon juice, and lemon zest.
5. Combine flour, baking powder, and salt in another bowl.
6. Gradually add dry ingredients to wet mixture, mixing until just combined.
7. Pour batter into a greased cake pan.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let cool before serving.

Notes

• Serve with whipped cream or fresh berries.
• Can be stored in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: lemon custard cake, dessert, baking