Delightful Lemon Custard Cake That's Simply Irresistible
This Lemon Custard Cake combines zesty lemons with silky custard for a delightful treat.
Equipment
- mixing bowl
- Measuring cups
- Hand mixer
- Baking pan
Ingredients
For the Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 2 tablespoons lemon juice fresh
- ¾ cup milk whole
- ½ cup lemon custard store-bought or homemade
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 teaspoons baking powder
Instructions
Step‑by‑Step Instructions for Lemon Custard Cake
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing until smooth.
- Stir in lemon juice and zest until well combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Gently fold in lemon custard until incorporated.
- Pour the batter into a greased baking pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Room temperature ingredients yield the best results. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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