Lemon Custard Cake
A delightful dessert that combines the brightness of lemons with the creaminess of custard, resulting in a light and fluffy treat.
Ingredients
Main Ingredients
- 1 cup granulated sugar This will sweeten your cake, giving it a nice balanced flavor.
- 1/2 cup butter, softened Adds richness and creates a fluffy texture.
- 3 large eggs Essential for building structure and moisture.
- 1 cup milk Contributes to the cake's creaminess.
- 1 cup all-purpose flour The base of our cake, providing stability.
- 1 tablespoon lemon zest Brings powerful lemon flavor and aroma.
- 1/4 cup fresh lemon juice Brightens the overall taste with its acidity.
- 1 teaspoon baking powder Gives the cake its lift and fluffiness.
- 1/4 teaspoon salt Enhances all the wonderful flavors.
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, beat the sugar and softened butter together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, until smooth and creamy.
- Stir in the milk, flour, lemon zest, lemon juice, baking powder, and salt until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
For a more intense lemon taste, consider using a bit more lemon zest or a splash of lemon extract in the batter. Top with a lemon glaze or berries for added flavor.