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Lemon Custard Cake

This delightful dessert features a delicate, creamy custard layer atop a subtly sweet cake base, creating a magical combination of flavors and textures.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup sugar
  • 1/2 cup butter, softened can substitute with halal-friendly margarine for dietary restrictions
  • 2 large eggs room temperature for better mixing
  • 1 tablespoon lemon zest freshly grated for best flavor
  • 1/4 cup lemon juice freshly squeezed is recommended
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk room temperature for better mixing
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened butter and sugar. Beat until the mixture becomes light and fluffy—this should take about 3-5 minutes.
  3. Incorporate the eggs one at a time, mixing each until well combined. Then, add the lemon zest and lemon juice, blending thoroughly.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to your wet ingredients, alternating with the milk until everything is just combined.
  5. Grease an 8-inch square or round baking dish. Pour the batter evenly into the dish.
Baking
  1. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Once baked, allow your Lemon Custard Cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Slice and serve with your choice of toppings like fresh berries, whipped cream, or powdered sugar.

Notes

Wrap tightly in plastic wrap or aluminum foil and keep it in the refrigerator for 3-4 days. Freeze slices individually for up to three months. Reheat in the microwave for 15-20 seconds or in a low oven.