Lemon Custard Cake
A luscious Lemon Custard Cake featuring a tender sponge topped with creamy, tangy lemon custard, perfect for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup whole milk
- 3/4 cup granulated sugar (for custard)
- 3 large eggs (for custard)
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, salt, and 1/2 cup sugar.
- Beat 2 eggs and then mix in melted butter.
- Combine wet and dry ingredients, then slowly add milk and stir until smooth.
- Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
- While cake bakes, prepare the lemon custard: In a saucepan, whisk together 3/4 cup sugar and cornstarch.
- Gradually whisk in lemon juice, lemon zest, and eggs until smooth.
- Cook over medium heat, stirring constantly until custard thickens, about 5-7 minutes.
- Remove from heat and stir in vanilla extract; let cool slightly.
- Once cake is baked and slightly cooled, pour warm lemon custard over the top and let it set for at least 2 hours in the refrigerator before serving.
Notes
For an extra touch, garnish with fresh lemon slices or a dusting of powdered sugar before serving.
Find it online: https://seasonedrecipe.com/lemon-custard-cake/