Description
This Easy Lemon Custard Cake is a zesty and creamy delight, perfect for any occasion with its light texture and refreshing lemon flavor.
Ingredients
Scale
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- Zest of 2 lemons
- Juice of 2 lemons
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (163°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes.
- Add the flour, baking powder, and salt to the egg mixture, and gently fold until just combined.
- Gradually pour in the milk, melted butter, lemon zest, and lemon juice, stirring until the batter is smooth.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden and the center is set.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For a tangier flavor, add extra lemon juice. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g