Description
This Lemon Custard Cake is a delightful and zesty dessert that combines a soft, fluffy cake with a smooth, custard-like layer formed at the bottom during baking. Infused with fresh lemon zest and juice, it offers a perfect balance of sweet and tangy flavors, making it an ideal treat to serve warm or at room temperature.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Topping
- Powdered sugar, for dusting
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or pie dish thoroughly to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well combined, which should take about 3 minutes using an electric mixer.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract to infuse the batter with zesty and aromatic notes.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agent and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the batter. Next, pour in the milk and stir until the batter is smooth and uniform.
- Pour batter into dish: Pour the runny batter into the prepared baking dish. The batter’s consistency is expected to be loose, which is normal for this recipe.
- Bake the cake: Place the baking dish in the preheated oven and bake for about 45 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean. During baking, a custard-like layer will form at the bottom, giving the cake its signature texture.
- Cool and serve: Allow the cake to cool for 10 minutes after baking. Optionally, dust the surface with powdered sugar before serving. Serve the cake warm or at room temperature for the best flavor experience.
Notes
- This cake has a naturally runny batter that bakes into a rich custard layer underneath the cake.
- Make sure to use fresh lemon juice and zest for the best bright flavor.
- You can dust the cake with powdered sugar for a nice presentation or serve plain.
- The cake is delicious served warm or at room temperature, making it flexible for different occasions.
- Use a 9-inch round or pie dish for even baking and custard formation.
