If you’re looking for a refreshing and zesty dessert that perfectly captures the essence of spring and summer, this Lemon Custard Cake is just what you need! This delightful cake features a light and fluffy texture with a creamy lemon custard filling that is sure to impress at any gathering.
What makes this cake so special is its balance of sweet and tart flavors, complemented by a velvety custard layer. This Lemon Custard Cake is not only delicious but also easy to make, making it a great choice for celebrations or a lovely afternoon treat!
Resume of the Recipe
This Lemon Custard Cake features a light sponge cake topped with a luscious lemon custard that’s both refreshing and satisfying. Ready in about 1 hour (plus cooling time), this dessert is a wonderful way to enjoy a burst of citrus flavor!
With straightforward ingredients and easy preparation, you can whip up this scrumptious cake in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Lemon Custard Cake, it was for a family gathering, and I wanted to create something bright and flavorful to celebrate the occasion. As I zested the lemons and prepared the custard, the invigorating aroma filled my kitchen, instantly making everyone excited for dessert!
Once baked and cooled, the cake looked absolutely stunning with its glossy custard topping. The first bite was pure bliss—the combination of fluffy cake and creamy lemon custard was refreshing and delicious. This Lemon Custard Cake has since become a favorite in our family, perfect for sharing on sunny days!
Why This Lemon Custard Cake?
- Refreshing and Light: The bright lemon flavor makes this cake a perfect dessert for warm weather.
- Easy to Make: With simple ingredients, this recipe is straightforward and approachable for bakers of all levels!
- Impressive Presentation: This cake not only tastes amazing but also looks beautiful on any dessert table.
How to Make Lemon Custard Cake
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Custard: In a saucepan over medium heat, combine the whole milk and sugar, stirring until dissolved. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.
- Thicken the Custard: Pour the egg mixture back into the saucepan and continue to cook over medium heat, stirring constantly until the custard thickens (about 5-7 minutes). Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
- Assemble the Cake: Once the cake is completely cool, carefully slice it in half horizontally. Place the bottom layer on a serving plate and spread half of the lemon custard over it. Top with the second cake layer and spread the remaining custard on top.
- Serve and Enjoy: Your Lemon Custard Cake is ready to be enjoyed! Chill in the refrigerator for a bit before serving for a refreshing treat.
Tips
- Use Fresh Lemons: Fresh lemon juice and zest will give the best flavor to the custard.
- Cool Completely: Make sure the cake is completely cool before adding the custard to prevent it from melting.
Substitutions and Variations
- Different Flavors: You can substitute lime or orange juice for a different citrus flavor.
- Add Berries: Top the cake with fresh berries for added flavor and color.
Make a Healthier Version
- Use low-fat milk and reduce the sugar in the cake and custard for a lighter option.
Closing
And there you have it! This Lemon Custard Cake is a refreshing and indulgent dessert that will impress anyone who tries it. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delightful treats!
Frequently Asked Questions
- How long can I store leftovers?
This cake can be stored in an airtight container in the refrigerator for up to 3 days. - Can I freeze the cake?
Yes, you can freeze the cake for up to 2 months. Thaw in the refrigerator before serving. - What can I use instead of whole milk?
You can use low-fat milk or a dairy-free alternative like almond or oat milk. - Can I make this ahead of time?
Absolutely! The cake can be made a day in advance, and the custard can be prepared the same day for freshness. - How do I know when the cake is done?
The cake should be golden brown, and a toothpick inserted into the center should come out clean. - Can I add other flavors?
Yes! Feel free to add herbs like rosemary for a unique twist. - What if I want to make it spicier?
Adding a pinch of ginger can give your custard a nice warmth! - What sides pair well with this cake?
Serve with whipped cream or a scoop of vanilla ice cream for a delightful pairing! - How can I make this more festive?
Consider garnishing with candied lemon slices or edible flowers for a beautiful presentation! - What’s the best way to reheat leftovers?
This cake is best enjoyed chilled; it’s not recommended to reheat. - Can I use flavored extracts in the recipe?
Yes! You can use lemon extract to enhance the lemon flavor. - How can I enhance the flavors?
Consider adding a drizzle of lemon glaze over the top before serving for an extra touch of sweetness!
Lemon Custard Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Cake:
1 cup 1 all-purpose flour
1 teaspoon 1 baking powder
1/4 teaspoon 1/4 salt
1/2 cup 1/2 unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 teaspoon 1 vanilla extract
1/2 cup 1/2 milk
Zest of 1 lemon
For the Lemon Custard:
1 cup 1 whole milk
1/4 cup 1/4 granulated sugar
2 large 2 egg yolks
2 tablespoons 2 cornstarch
1/4 cup 1/4 fresh lemon juice (about 1-2 lemons)
Zest of 1 lemon
1 teaspoon 1 vanilla extract
Directions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Custard: In a saucepan over medium heat, combine the whole milk and sugar, stirring until dissolved. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.
- Thicken the Custard: Pour the egg mixture back into the saucepan and continue to cook over medium heat, stirring constantly until the custard thickens (about 5-7 minutes). Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
- Assemble the Cake: Once the cake is completely cool, carefully slice it in half horizontally. Place the bottom layer on a serving plate and spread half of the lemon custard over it. Top with the second cake layer and spread the remaining custard on top.
- Serve and Enjoy: Your Lemon Custard Cake is ready to be enjoyed! Chill in the refrigerator for a bit before serving for a refreshing treat.
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