Lemon Custard Cake
A delightful lemon custard cake that combines zesty lemons and smooth custard for a perfect dessert.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest Freshly zested
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Custard
- 2 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ¼ cup lemon juice Freshly squeezed
Instructions
Preparation
- Preheat the Oven: Fire up your oven to 350°F (175°C).
- Mix the Cake Batter: In a large mixing bowl, combine the melted butter and sugar until smooth. Then, add the eggs, milk, lemon zest, and vanilla extract. Mix it all together until it’s well blended.
- Add Dry Ingredients: Gradually fold in the flour, baking powder, and salt. Mix just until combined.
- Prepare the Custard Mixture: In a separate bowl, whisk together the eggs, sugar, milk, vanilla extract, and lemon juice until blended and slightly frothy.
Baking
- Combine Layers: Pour the cake batter into a greased 9-inch square baking dish. Then gently pour the custard mixture over the cake batter.
- Bake: Bake in the preheated oven for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool & Serve: Once it’s out of the oven, let it cool for about 15 minutes. Slice it up, serve with a dollop of whipped cream or a sprinkle of powdered sugar, and enjoy!
Notes
Zest it Right: Use a microplane for the lemon zest. If your custard looks lumpy before baking, don’t panic; those lumps will melt away. Store leftovers covered in the fridge for 2-3 days.