Description
This Lemon Custard Cake is a delightful, tangy dessert with a moist, tender crumb infused with fresh lemon zest and juice. Perfectly balanced between sweet and citrusy, this cake is baked to golden perfection and serves as a refreshing treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to distribute the leavening agent evenly.
- Beat Wet Ingredients: In a separate bowl, beat the eggs until frothy to incorporate air, then add the melted butter, whole milk, fresh lemon juice, and lemon zest. Mix thoroughly until smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Pour the batter into the greased cake pan and smooth the top evenly with a spatula to ensure uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool before serving to allow the custard texture to set.
Notes
- Make sure eggs are at room temperature to help create a smoother batter and better rise.
- Do not overmix the batter to maintain a light and tender crumb.
- Use fresh lemon juice and zest for the best flavor; bottled lemon juice may affect taste.
- Allow the cake to cool completely before slicing to preserve the custard texture inside.
- You can dust the cake with powdered sugar or serve with whipped cream for extra indulgence.
