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Lemon Custard Cake

A bright and cheerful dessert packed with zesty flavor and creamy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon baking powder
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the sugar and softened butter until fluffy.
  3. Add the eggs one by one, beating well after each addition.
  4. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Gradually mix in the flour, milk, baking powder, and salt.
Baking
  1. Pour the batter into a greased 9-inch round cake pan.
  2. Bake for about 40-45 minutes, or until a toothpick comes out clean from the center.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

For a decorative touch, dust your cake with powdered sugar before serving or top with fresh berries. Store leftovers in an airtight container at room temperature for up to 3 days.