This Lemon Custard Cake is a bright and zesty treat! With its soft cake and creamy lemon filling, each bite is like a little sunshine on your plate.
I can’t resist its tangy flavor, especially when it’s freshly baked! Serve it with whipped cream, and get ready for smiles all around—perfect for any occasion! 🍋
Key Ingredients & Substitutions
Sugar: Granulated sugar is essential for sweetness. If you want a healthier option, consider using coconut sugar or a sugar substitute like Stevia. Personally, I find that coconut sugar adds a nice caramel flavor too!
Butter: Unsalted butter is preferred for balanced flavor. If you need a dairy-free alternative, stick margarine or coconut oil works well. I love how coconut oil adds a hint of tropical flavor to the cake.
Milk: Whole or 2% milk keeps the cake moist. If you want a dairy-free option, try almond or coconut milk. I usually use almond milk, and it doesn’t change the taste much!
Lemon Juice and Zest: Freshly squeezed lemon juice is a game-changer! If you’re in a pinch, bottled lemon juice works, but fresh is always best. Using a microplane for zesting makes it quick and easy, and I highly recommend using organic lemons to avoid pesticides.
How Do You Get a Fluffy and Light Cake Texture?
Achieving a light and fluffy texture is all about how you mix the batter. Here’s how to ensure success:
- When creaming the butter and sugar, beat them together until the mixture is pale and fluffy—this can take a few minutes.
- When adding eggs, make sure to incorporate them one at a time. Mix well after each addition to maintain air in the batter.
- When combining the wet and dry ingredients, mix gently and don’t overmix. Just stir until you see no flour streaks—this helps keep the cake airy.
Trust me, a gentle touch with the batter can make all the difference! You’ll enjoy the light texture in every bite.
How to Make Lemon Custard Cake?
Ingredients You’ll Need:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk (whole or 2%)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious Lemon Custard Cake takes about 15 minutes to prepare and then requires 35-40 minutes to bake. After baking, let it cool for a few minutes before serving. All in all, you can enjoy this delightful treat in about 1 hour from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take an 8×8-inch baking dish and grease it with some butter or cooking spray to prevent sticking.
2. Cream Butter and Sugar:
In a mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer or a whisk to cream them together until the mixture is light in color and fluffy. This will take a couple of minutes, but it’s an important step for a good texture!
3. Mix in the Eggs:
Next, beat in the eggs one at a time. Make sure to mix well after adding each egg. This helps incorporate air into the batter, giving your cake a lovely rise.
4. Add Lemon Flavor:
Now, stir in the freshly squeezed lemon juice and the zest of the lemon. This will give your cake a bright and fresh lemony flavor that everyone will love!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add these dry ingredients to your wet mixture, alternating with the milk. Start and end with the flour mixture, and mix just until everything is combined. Be careful not to overmix—this keeps your cake light!
6. Pour the Batter:
Pour the thick batter into your prepared baking dish, spreading it out evenly. Don’t worry if it looks thick; it’s meant to be that way!
7. Bake the Cake:
Pop your baking dish into the preheated oven and bake for about 35-40 minutes. The top should turn golden brown, and when you insert a toothpick in the center, it should come out clean. This means it’s done!
8. Cooling Time:
Once baked, remove the cake from the oven and let it cool slightly in the dish. You’ll notice that it has a wonderful custard-like consistency at the bottom and a fluffy top—trust us, it’s divine!
9. Serve It Up:
Before you serve, dust the top of the cake with powdered sugar for a sweet finishing touch. It’s a light, lovely presentation that adds a nice contrast to the tangy lemon flavor.
10. Enjoy!
Slice the cake and serve it warm or at room temperature. Each bite is bursting with lemony goodness—enjoy your delightful Lemon Custard Cake!
Can I Substitute the Milk for a Dairy-Free Option?
Absolutely! You can use any dairy-free milk, such as almond milk, coconut milk, or oat milk. Just ensure it’s unsweetened for the best flavor balance in your Lemon Custard Cake. The texture may vary slightly, but it will still be delicious!
How to Adjust for Different Citrus Fruits?
If you want to experiment, you can substitute lemon juice and zest with lime or orange juice and zest for a different flavor profile. Just keep the same quantity to maintain the cake’s balance!
Can I Make This Cake Ahead of Time?
Yes, you can! Bake the cake ahead of time and let it cool completely. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, dust with powdered sugar and enjoy either chilled or warmed up!
What Should I Do If My Cake Is Too Dense?
If your cake turns out denser than expected, it’s likely due to overmixing the batter. For a lighter texture next time, mix until just combined when adding dry ingredients. Don’t worry—it’ll still taste amazing!
