Lemon Custard Cake Recipe
Introduction
Lemon Custard Cake is a delightful dessert that combines a light, tangy lemon flavor with a creamy custard texture. This simple yet elegant cake is perfect for any occasion, offering a refreshing twist on traditional cake recipes.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round baking dish.
- Step 2: In a mixing bowl, beat the eggs and sugar until smooth and slightly frothy.
- Step 3: Add the lemon juice, melted butter, and milk to the egg mixture. Stir gently to combine.
- Step 4: Pour the batter into the prepared baking dish.
- Step 5: Bake for 40-45 minutes, or until a custard layer forms under the cake and the top is lightly golden.
- Step 6: Remove from oven and allow to cool slightly before serving.
Tips & Variations
- Use fresh lemon juice for the best flavor and a natural tang.
- For extra richness, substitute half the milk with cream.
- Add a teaspoon of lemon zest to intensify the lemon aroma.
- Serve with fresh berries or a dusting of powdered sugar for a beautiful presentation.
Storage
Store the cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave or serve chilled for a refreshing dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor and brightness, bottled lemon juice can be used in a pinch. Just make sure it is 100% lemon juice without additives.
How do I know when the custard is properly set?
The custard is set when the edges are firm and the center jiggles slightly but is not liquid. A toothpick inserted in the cake should come out mostly clean with a few moist crumbs.
PrintLemon Custard Cake Recipe
This Lemon Custard Cake is a delightful dessert featuring a light sponge cake topped with a smooth, tangy lemon custard layer. The combination of zesty lemon juice, creamy butter, and fresh eggs creates a perfect balance of flavors and textures, making it a refreshing treat ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Custard Cake Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Slowly add in the lemon juice, melted butter, and milk, mixing continuously to combine all wet ingredients thoroughly.
- Add dry ingredients: Sift the flour, baking powder, and salt together and gradually fold them into the wet ingredients ensuring a smooth batter without overmixing.
- Pour and bake: Preheat the oven to 350°F (175°C). Pour the batter into a greased 8-inch square baking dish or cake pan. Bake for about 35-40 minutes, or until the top sets and a custard layer forms under the cake.
- Cool and serve: Allow the cake to cool to room temperature before slicing. This enhances the custard flavor and allows it to set properly for a clean cut. Serve chilled or at room temperature as desired.
Notes
- Use freshly squeezed lemon juice for the best flavor and natural tartness.
- Do not overbake; the custard layer should be set but still tender.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Optional: Garnish with powdered sugar or fresh lemon zest for an extra decorative touch.
Keywords: lemon custard cake, lemon cake, custard dessert, baked lemon custard, easy lemon cake recipe
