Go Back

Irresistible Lemon Custard Cake

A delightful combination of velvety lemon custard atop a tender, buttery cake that will impress anyone with its bright flavor and simplicity.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk Can substitute with coconut milk for an exotic twist.
  • 1/2 cup all-purpose flour
  • 1/4 cup lemon juice Can substitute with lime juice.
  • Zest of 1 lemon
  • 1 tsp baking powder
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Grease an 8-inch square baking dish lightly with butter or cooking spray.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter-sugar mixture until just combined.
  5. Stir in the milk, lemon juice, and lemon zest until well blended. The batter should be smooth and somewhat thin.
  6. Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until golden brown and a toothpick comes out clean.
  7. Allow the cake to cool slightly before serving. It can be enjoyed warm or refrigerated.

Notes

To store, keep covered in the refrigerator for 3-4 days or freeze individual pieces wrapped tightly. Reheat in the microwave for around 20 seconds.