Description

This creamy lemon custard cake has a light, airy cake on top and a smooth, silky lemon custard on the bottom. It’s a refreshing, simple dessert that’s perfect for any occasion.

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

3 large eggs

1 tablespoon fresh lemon juice

Zest of 1 lemon

1 cup whole milk

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

Powdered sugar for dusting (optional)

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Instructions

Preheat the oven to 325°F (163°C) and grease a 9-inch round baking dish or pie pan.
In a medium bowl, whisk together the melted butter, granulated sugar, eggs, lemon juice, and lemon zest until smooth.
In another bowl, combine the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.
Slowly add the milk to the mixture, stirring until the batter is smooth.
Pour the batter into the prepared baking dish, making sure not to worry if it looks thin at first. The layers will separate as it bakes.
Bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an extra touch of sweetness.

Notes

For a fruit twist, add fresh berries on top before serving or incorporate fruit puree into the batter.

To make this gluten-free, swap all-purpose flour for a gluten-free flour blend.

Add shredded coconut for a tropical flavor.

For a zesty variation, add lime juice along with the lemon juice for an extra citrusy punch.

Store in the fridge in an airtight container for 3-4 days.

Freeze for up to 2 months by wrapping it tightly in plastic wrap and foil.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 22g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 2g
Cholesterol: 55mg