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Lemon Custard Cake

A delightful fusion of moist cake and creamy custard with a bright, tangy lemon flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, French
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 4 large eggs at room temperature
  • 1 cup milk
  • 1/2 cup freshly squeezed lemon juice
  • 1 tsp lemon zest use only the yellow part
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
  4. Gradually mix in the milk, lemon juice, and lemon zest, stirring until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Baking
  1. Pour the batter into the prepared cake pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  3. Serve warm or chilled, and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for about a week. For freezing, wrap individual slices and store for up to 3 months. Thaw at room temperature or warm in the microwave before serving.