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Lemon Custard Cake

A delightful dessert that combines the bright tang of fresh lemons with a luscious custard texture, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, softened Best to have at room temperature
  • 4 large eggs Fresh for best results
  • 1 cup milk Regular or buttermilk for a richer flavor
  • 1/2 cup fresh lemon juice Freshly squeezed recommended for best flavor
  • 1 tablespoon lemon zest Adds brightness to the flavor
  • 1 cup all-purpose flour Regular all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting Optional for serving

Method
 

Baking Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
  3. One at a time, add in the four large eggs, mixing well after each addition.
  4. Gradually pour in the milk, fresh lemon juice, and lemon zest. Stir until combined.
  5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly incorporate this mixture into your lemon batter until just combined.
  6. Pour the batter into a greased 9-inch round cake pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
  8. Dust with powdered sugar before serving and enjoy.

Notes

For a richer flavor, consider using buttermilk instead of regular milk. To prevent a dense cake, avoid overmixing the batter.