Lemon Custard Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup granulated sugar
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1/2 cup unsalted butter, melted
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2 teaspoons fresh lemon zest
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1/4 cup fresh lemon juice
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3 large eggs
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1/2 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 1/2 cups whole milk
# Instructions:
01 -
Start by heating your oven to 325°F. While it warms up, grab a 9-inch round cake pan and give it a good coating of butter or cooking spray. I like to line the bottom with a circle of parchment paper too - it makes getting the cake out so much easier later! If you don't have parchment, just dust your greased pan with a little flour.
02 -
In a large bowl, whisk together the sugar and melted butter until they're smooth and well combined. Then add your eggs one at a time, giving the mixture a good whisking after each one goes in. Next comes the star of the show - add both the lemon juice and zest, and mix until everything's nicely incorporated. The kitchen should be smelling pretty amazing right about now!
03 -
In a separate bowl, whisk together the flour, baking powder, and salt until they're evenly mixed. Now gradually add this dry mixture to your wet ingredients, stirring gently as you go. You want to mix just until everything's combined - no need to beat it to death! The batter will look pretty thin at this point, but that's exactly what you want.
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Slowly pour in the milk while stirring constantly. The batter will become even more liquid - don't panic! This runny consistency is what creates the magical separation into cake and custard layers during baking. Give it one final, gentle stir to make sure everything's well combined.
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Pour the batter into your prepared pan and place it in the preheated oven. Now the magic happens! Bake for 50-60 minutes, until the top turns a beautiful golden color and a toothpick inserted near the center comes out clean. You might notice the edges pulling away slightly from the sides of the pan - that's a good sign it's done.
06 -
Take your cake out of the oven and let it rest in the pan for about 10 minutes. This cooling period helps the custard layer set up properly. Then carefully turn it out onto a plate or cooling rack to finish cooling. The bottom will now be a gorgeous custard layer, with a light cake layer on top! Slice and serve either warm or at room temperature - it's delicious either way.
# Notes:
01 -
When done baking, this cake magically separates into two distinct layers - a light, airy cake on top and a smooth, creamy custard on the bottom.
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For the most vibrant lemon flavor, use fresh lemons for both the juice and zest rather than bottled juice.
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The cake is delicious on its own, but you can dust it with powdered sugar just before serving for an extra touch of sweetness and visual appeal.
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Store any leftover cake covered in the refrigerator for up to 3 days. The custard layer makes refrigeration necessary.