Description
Indulge in a light and fluffy Lemon Custard Cake, bursting with fresh lemon flavor. This easy-to-make dessert is perfect for any occasion and will surely impress your family and friends!
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the fresh lemon juice and lemon zest on low speed until just combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing on low speed until just combined.
- Grease a 9-inch round cake pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Dust the top with powdered sugar if desired.
- Slice the cake into wedges and serve with whipped cream or vanilla ice cream.
- Share this delightful cake with friends and family!
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- This cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.
- To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes