Oh my goodness, let me tell you about this Lemon Custard Cake! The moment I took my first bite, I was absolutely hooked by its bright, tangy flavor. I remember it vividly—sitting on my grandmother’s porch during a sunny afternoon, she served me a slice topped with fresh berries and whipped cream. It was a perfect balance of sweet and tart that made my taste buds dance! This cake is not just a dessert; it’s a celebration of lemony goodness that brings back those warm, sunny memories. Trust me, once you try it, you’ll find it has a special place in your heart, just like it does in mine!
Ingredients List
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
How to Prepare Lemon Custard Cake
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cake bakes evenly and rises beautifully. Trust me, you don’t want to skip this part!
Prepare the Dry Ingredients
In a medium bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This is your dry mix, and it’s important to combine these ingredients well to avoid any clumps in your cake. Just give it a good whisk until everything is nicely blended.
Now, in a separate bowl, beat together 1/4 cup of softened unsalted butter and 1/2 cup of granulated sugar until it’s light and creamy. This step is key because it helps to incorporate air into the batter, resulting in a lovely texture. You’ll know it’s ready when it looks fluffy and pale!
Combine Wet Ingredients
Next up, add in 2 large eggs, 1 cup of milk, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest to that buttery mixture. Mix it all together until everything is well combined. I like to use a hand mixer for this part, but a whisk works just fine too!
Mix Dry and Wet Ingredients
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix—this can make your cake dense instead of light and fluffy. A few lumps are perfectly okay!
Bake the Cake
Pour the batter into a greased cake pan and smooth the top. Bake in your preheated oven for 30 to 35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
Cooling and Serving
Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. I love serving it with a dollop of whipped cream and fresh berries on top. It’s the perfect way to enjoy that zesty flavor!
Why You’ll Love This Recipe
It’s quick to prepare—just 15 minutes of prep time!
The flavor is irresistibly tangy with that perfect lemony kick.
It’s incredibly versatile; serve it as a light dessert or a sweet snack.
Great for gatherings—everyone loves a slice of this delightful cake!
Leftovers (if there are any!) store well in the fridge, so you can enjoy it for days.
It’s a fantastic base for fresh fruit toppings or whipped cream, making it even more special.
Tips for Success
To ensure your Lemon Custard Cake turns out perfectly, here are my go-to tips! First, make sure all your ingredients are at room temperature before you start—this helps them blend together more smoothly. If you’re out of fresh lemon juice, bottled juice works in a pinch, but fresh is always best for that vibrant flavor. You can also substitute the milk with buttermilk for an extra tangy twist!
Another key point: when mixing, be gentle! Over-mixing can lead to a dense cake, which we definitely don’t want. Just stir until you see no dry flour. And don’t forget to check your oven temperature with an oven thermometer; you want the right heat to get that perfect rise. Finally, let it cool completely before slicing to keep those lovely layers intact. Happy baking!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this delightful Lemon Custard Cake. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea of what to expect:
Calories: 200
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 150mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 12g
Protein: 3g
This cake is a wonderful treat, and knowing the nutritional info can help you enjoy it even more! Whether you’re sharing it with friends or savoring a slice on your own, it’s a delightful addition to any dessert table.
FAQ Section
Can I use a different type of citrus juice instead of lemon? Absolutely! If you’re looking for a twist, feel free to substitute lime or orange juice for a different flavor profile. Just keep in mind that the taste will change a bit, but it’ll still be delicious!
How do I store leftovers of the Lemon Custard Cake? To keep your cake fresh, store it in an airtight container in the refrigerator. It should last for about 3-4 days. Just make sure it’s completely cooled before you store it to avoid any sogginess!
Can I freeze the Lemon Custard Cake? Yes, you can! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It’ll keep well for up to 2 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again.
What should I do if my cake doesn’t rise properly? Oh no! If your cake doesn’t rise, it might be due to expired baking powder or not mixing the batter properly. Make sure your leavening agents are fresh, and don’t forget to combine the wet and dry ingredients just until mixed—over-mixing can prevent it from rising!
Can I add other flavors or mix-ins to the batter? Definitely! Feel free to get creative! Adding poppy seeds, shredded coconut, or even fresh blueberries can elevate the flavor and texture of your Lemon Custard Cake. Just be mindful of how much you add, so it doesn’t affect the overall consistency of the batter.
Storage & Reheating Instructions
To store your Lemon Custard Cake, make sure it’s completely cooled, then wrap it tightly in plastic wrap or place it in an airtight container. This will keep it fresh and prevent it from drying out. It should last in the refrigerator for about 3-4 days, so you can enjoy those zesty flavors for a little while longer!
If you want to reheat a slice, just pop it in the microwave for about 10-15 seconds. You can also enjoy it cold, but warming it up just a bit enhances that creamy texture. Trust me, it’s a treat either way!
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