When life hands you lemons, you might think about a refreshing drink or a zesty seasoning, but let me tell you, the most delectable use of those bright little spheres is in a Lemon Custard Cake. Picture this: a soft, fluffy cake with a creamy lemon custard filling that dances on your taste buds like it’s auditioning for a Broadway show. The aroma wafts through the kitchen, wrapping around you like a warm hug on a chilly day. You can’t help but take a deep breath and smile as the citrusy scent fills the air. For more inspiration, check out this snack and appetizer recipes.
Now, let’s get personal! This Lemon Custard Cake isn’t just another dessert; it’s my go-to for family gatherings. I remember one Easter when my grandmother brought her version to the table, and the delight on everyone’s faces was priceless. It’s the kind of cake that brings people together—perfect for birthdays, potlucks, or just because it’s Tuesday! So buckle up and get ready for an amazing flavor experience that will leave your friends and family begging for seconds. For more inspiration, check out this delicious dessert ideas recipe.
Why You'll Love This Recipe
- This Lemon Custard Cake is incredibly easy to prepare, making it perfect for both beginner bakers and seasoned pros
- The flavor profile offers a delightful balance of sweet and tart that tantalizes your palate
- With its bright yellow hue and creamy texture, it’s bound to be the star of any dessert table
- Plus, this cake is versatile enough to serve at any occasion or simply enjoy with your morning coffee
I once made this cake for my best friend’s birthday, and let’s just say there were no leftovers—it vanished faster than socks in a dryer!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for better flavor; it gives the cake a nice structure.
- Granulated Sugar: This sweetener balances the tartness of the lemon nicely; avoid substituting with brown sugar.
- Baking Powder: Essential for leavening; ensure it’s fresh for the best rise.
- Salt: Just a pinch enhances flavors; don’t skip it!
- Unsalted Butter: Use room temperature butter for creaming; it creates that light cake texture we love.
- Lemon Zest: Fresh zest adds an incredible punch of flavor; skip bottled options if possible.
- Lemon Juice: Freshly squeezed juice gives the best tartness; trust me on this one!
- Eggs: Bring them to room temperature before using; this helps with emulsifying the batter.
- Milk: Whole milk works best for moisture and richness; don’t opt for skim here!
- Cornstarch: Used in the custard filling to achieve that luscious creaminess without being overly thick.
- Vanilla Extract: A splash of vanilla enriches all flavors beautifully; use pure extract if possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to ensure easy release later.
Create Your Cake Batter: In a large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. You should see some serious volume here!
Add Wet Ingredients: Mix in eggs one at a time followed by milk and freshly squeezed lemon juice until everything is well-combined. The batter should look smooth and velvety.
Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, salt, cornstarch, and lemon zest. Gradually add this dry mix into your wet mixture while stirring gently.
Bake Away: Pour the batter evenly into prepared pans and bake in preheated oven for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—this is where you do your happy dance!
Make Your Custard Filling: While cakes are cooling down (try not to eat them yet), whisk together egg yolks, sugar, cornstarch, milk, lemon juice, and zest in a saucepan over medium heat until thickened. Stir continuously—it’s like giving your custard some love!
Now that you’ve crafted this delightful Lemon Custard Cake from start to finish let it cool completely before frosting it with whipped cream or serving as-is! Enjoy every bite of its scrumptiousness alongside good company or just indulging in quiet satisfaction.
This Lemon Custard Cake isn’t just dessert—it’s an experience worth savoring! Trust me when I say that once you dive into this citrusy wonderland of flavors, you’ll find yourself dreaming about it long after it’s gone!
You Must Know
- Lemon custard cake is the perfect balance of tangy and sweet, creating a delightful dessert experience
- The aroma while baking fills your kitchen with warmth, inviting everyone to gather
- This cake is light yet rich in flavor, making it an all-time favorite at gatherings
Perfecting the Cooking Process
To achieve the best lemon custard cake, start by creaming the butter and sugar until fluffy. Then, incorporate eggs one at a time before adding lemon zest and juice. Bake until set but slightly jiggly in the center, ensuring a creamy texture.
Add Your Touch
Feel free to add a hint of vanilla extract for a smooth flavor or swap some lemon zest for orange zest to create a citrus medley. You can also sprinkle fresh berries on top for added color and taste.
Storing & Reheating
Store your lemon custard cake in an airtight container in the fridge for up to three days. Reheat individual slices gently in the microwave for about 10-15 seconds to maintain its creamy texture.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing; this ensures a smooth batter that bakes evenly
- Always zest lemons before juicing them; it’s easier and yields more flavorful results
- Don’t overbake; an underbaked center creates that luscious custardy texture we all love
Making this lemon custard cake reminds me of family gatherings where everyone fights over the last slice—it’s that good! The smiles on their faces say it all when they take their first bite.
FAQ
Can I use bottled lemon juice instead of fresh?
Using fresh lemon juice enhances flavor, but bottled can work in a pinch.
How do I know when my cake is done?
The cake should be set around the edges and slightly jiggly in the middle.
Can I freeze lemon custard cake?
Yes, wrap tightly and freeze for up to two months for future enjoyment!
Lemon Custard Cake
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
Description
Lemon Custard Cake is a delightful dessert that perfectly balances sweet and tart flavors. This fluffy cake features a creamy lemon custard filling that melts in your mouth, making it an ideal choice for any occasion—from birthdays to casual Tuesday treats. With its bright citrus aroma and rich texture, this cake will not only impress your guests but also become a staple in your baking repertoire.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- ¾ cup whole milk
- 1 tbsp lemon zest (fresh)
- ½ cup lemon juice (freshly squeezed)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in milk and lemon juice until well combined.
- In another bowl, whisk together flour, baking powder, salt, cornstarch, and lemon zest. Gradually add dry ingredients to wet mixture.
- Pour batter into prepared pans and bake for 25–30 minutes or until golden brown.
- For the custard filling, whisk egg yolks, sugar, cornstarch, milk, lemon juice, and zest in a saucepan over medium heat until thickened.
- Assemble the cake once cooled by layering custard between cake layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
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