The sun shines brightly as I pull my Lemon Custard Cake from the oven. The scent wafts through my kitchen like a citrus breeze on a summer day. It’s one of those moments where time stands still, and all you want to do is dive into that golden crust. This cake isn’t just a recipe; it’s an experience that takes you on a tangy journey with every bite.
You see, this Lemon Custard Cake holds a special place in my heart. I remember the first time I made it for my grandmother’s birthday. She took one bite, closed her eyes, and smiled like she was transported back to her own childhood summers. It’s perfect for birthdays or casual get-togethers—an absolute showstopper!
Why You'll Love This Recipe
- This luscious lemon custard cake combines simplicity with incredible flavor that will delight your taste buds
- The creamy filling creates a melt-in-your-mouth experience that’s hard to resist
- Its bright yellow color adds charm to any table setting
- Serve it chilled or at room temperature for versatile enjoyment anytime!
My family couldn’t stop raving about this cake; they practically begged me to make it again!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for better flavor and texture; it’s essential for that perfect cake structure.
- Granulated Sugar: Choose fine granulated sugar to ensure it dissolves quickly and evenly in your batter.
- Fresh Lemons: Look for bright yellow lemons that feel heavy for their size; they’ll provide maximum juice and zest.
- Eggs: Fresh eggs yield richer results; they’re crucial for the custardy texture you’re aiming for.
- Butter: Unsalted butter is best; it allows you to control the saltiness in your recipe.
- Baking Powder: Check your baking powder’s expiration date; fresh baking powder will help your cake rise beautifully!
- Milk: Whole milk works best here as it adds richness to the custard filling.
- Vanilla Extract: Pure vanilla extract enhances flavors; skip imitation vanilla for this special treat.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
Melt the Butter and Mix Dry Ingredients: In a saucepan over low heat, melt ½ cup of unsalted butter until smooth. In another bowl, mix together flour, sugar, baking powder, and a pinch of salt until well combined.
Add Eggs and Lemons: Whisk in three large eggs one at a time until smooth. Add freshly squeezed lemon juice and zest from two lemons into the mixture for that zesty kick.
Combine Wet and Dry Mixtures: Gradually fold your dry mixture into the wet ingredients using a spatula until just combined—be gentle to keep that light texture we want!
Pour Into Pan and Bake: Pour the batter into your prepared pan evenly. Bake in preheated oven for about 30-35 minutes or until golden brown on top.
Create Your Custard Filling While Baking : In a medium bowl, whisk together eggs with sugar until fluffy. Stir in milk gradually along with more lemon juice and zest.
Add Custard Filling After Initial Bake Time : After 30 minutes, carefully pour the custard mixture over the partially baked cake before returning it to bake for another 20-25 minutes.
Once cool enough to touch but still warm, let it rest before slicing into this delightful creation! Enjoy every tangy bite as it melts in your mouth!
This Lemon Custard Cake is not only delicious but also evokes nostalgia while being easy enough for both novice bakers and seasoned pros alike!
You Must Know
- This delightful lemon custard cake is a perfect balance of tangy and sweet
- Its creamy texture paired with a golden crust makes it irresistible
- Serve it chilled for a refreshing dessert that brightens up any occasion, from family gatherings to casual weeknight dinners
Perfecting the Cooking Process
Start by preheating your oven to 350°F. While it’s heating, prepare your ingredients and mix the batter for a smooth transition into baking. Remember to pour the batter into a greased pan before baking to avoid sticky situations.
Add Your Touch
Feel free to swap out the lemon zest for orange or lime if you’re feeling adventurous. Adding fresh berries can also elevate the flavor profile and add color to your dessert presentation.
Storing & Reheating
Store any leftover lemon custard cake in an airtight container in the fridge for up to five days. To enjoy it warm, simply pop a slice in the microwave for about 15 seconds.
Chef's Helpful Tips
- Ensure your eggs are at room temperature for better incorporation into the batter
- Use freshly squeezed lemon juice for vibrant flavor; bottled juice just won’t cut it
- Always allow the cake to cool completely before serving for perfect slices every time
Baking this lemon custard cake reminded me of my grandma’s kitchen, where laughter mixed with delicious aromas filled the air. It’s a recipe that brings people together, creating sweet memories with every slice.
FAQ
What can I substitute for lemons in this recipe?
You can use lime or orange zest and juice instead of lemons for a different yet delightful flavor. Each citrus adds its twist while maintaining that refreshing taste.
Can this lemon custard cake be frozen?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to three months. Thaw overnight in the fridge before serving.
How do I know when my lemon custard cake is done?
The cake is done when it’s set in the middle and lightly browned on top. A toothpick inserted should come out clean or with just a few crumbs attached!
Lemon Custard Cake
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
Description
Lemon Custard Cake is a delightful dessert that combines a golden crust with a creamy, tangy filling. Perfect for gatherings, this cake will impress your friends and family with its refreshing flavor.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large fresh lemons (juice and zest)
- 3 large eggs
- ½ cup unsalted butter
- 2 tsp baking powder
- 1 cup whole milk
- 2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Melt the butter in a saucepan over low heat. In a separate bowl, mix flour, sugar, baking powder, and a pinch of salt.
- Whisk in the eggs one at a time, then add lemon juice and zest.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown.
- For the custard filling, whisk together eggs and sugar in a bowl, then gradually stir in milk and additional lemon juice and zest.
- After initial baking, pour custard over the cake and return to bake for another 20-25 minutes.
- Let it cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
