Description
Lemon Custard Cake is a delightful dessert that perfectly balances tangy lemon zest with creamy custard, making it an irresistible treat for any occasion. This cake boasts a light and fluffy texture, enhanced by the brightness of fresh lemons. Ideal for gatherings or a special family dinner, this recipe is simple enough for novice bakers while offering a touch of sophistication that seasoned chefs will appreciate.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Fresh lemon juice
- Lemon zest
- Whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream softened butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then mix in lemon zest and juice until well combined.
- Gradually add the dry ingredients alternately with milk until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool before serving.
Notes
For added flavor, consider mixing in poppy seeds or using flavored extracts like vanilla.
The cake can be made ahead of time and stored in an airtight container or refrigerated up to three days.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 265
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating poppy seeds or flavored extracts such as vanilla. The cake can be made ahead of time and stored in an airtight container or refrigerated for up to three days.