Lemon Custard Cake Recipe
Introduction
Lemon Custard Cake is a delightful dessert that combines a light, fluffy cake with a smooth, tangy custard layer beneath. Its refreshing lemon flavor makes it perfect for any occasion, whether a casual family dinner or a special celebration.
Ingredients
- 3 large eggs
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 4 tablespoons butter, melted
- 1/2 cup milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar together until light and frothy.
- Step 2: Stir in the melted butter, milk, and lemon juice until fully combined to create the batter.
- Step 3: Pour the batter into a greased baking dish or cake pan.
- Step 4: Bake for about 40–45 minutes, or until a custard layer forms beneath the cake and the top is set and lightly golden.
- Step 5: Allow the cake to cool slightly before serving to enhance the custard texture.
Tips & Variations
- Use fresh lemon juice for the best flavor and bright aroma.
- For a creamier custard, substitute half the milk with cream.
- Add a dusting of powdered sugar or a dollop of whipped cream when serving for extra indulgence.
Storage
Store the lemon custard cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave if desired, but it’s also delicious served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor and brightness, bottled lemon juice can be used in a pinch. Adjust the quantity to taste if the bottled juice is less tart.
How do I know when the custard layer has formed?
The custard layer will form beneath the cake and will feel set when gently shaken. Additionally, the top of the cake should be lightly golden and firm to the touch.
PrintLemon Custard Cake Recipe
A delicate and tangy Lemon Custard Cake that combines a light cake layer with a smooth, creamy lemon custard beneath. This dessert offers a perfect balance of sweet and citrus flavors and a unique texture contrast that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake and Custard
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1/4 cup unsalted butter, melted
- 1 cup whole milk
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Gradually add the lemon juice, melted butter, and milk, blending well to combine all ingredients into a smooth batter.
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a baking dish suitable for custard cakes to prevent sticking.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 40-50 minutes until the top is set and lightly golden and a custard layer has formed beneath the cake. A knife inserted near the center should come out clean with moist crumbs.
- Cool and Serve: Allow the cake to cool to room temperature to let the custard set fully. Serve chilled or at room temperature for the best texture and flavor.
Notes
- Use fresh lemon juice for the best citrus flavor and acidity balance.
- If you prefer a sweeter custard, you can add a little extra sugar to the batter.
- Ensure the baking dish is not too deep to allow even cooking and custard formation.
- For a gluten-free option, confirm that no flour or wheat products are added since this recipe as is contains no flour; however, note this recipe does not contain flour.
- Serve with whipped cream or a dusting of powdered sugar for an elegant presentation.
Keywords: lemon custard cake, lemon dessert, baked custard, citrus cake, tangy dessert
