Lemon Custard Cake

Create a burst of flavor with this Lemon Custard Cake recipe! This delightfully light and tangy dessert combines fresh lemon juice and zest with a creamy texture, perfect for any occasion. Join me for simple step-by-step instructions, helpful tips, and delicious variations to make your cake unique. Dive into this easy recipe and impress your family and friends.

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Ingredients

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

Zest of 2 lemons

1/2 cup fresh lemon juice (about 2-3 lemons)

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

Powdered sugar for dusting

Lemon slices and fresh mint for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and lemon juice.

In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined. Be careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust with powdered sugar and garnish with lemon slices and fresh mint if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8