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Lemon Custard Cake

A delightful blend of creamy custard and bright lemon flavor, this cake is deceptively simple to prepare and perfect for any dessert table.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup fresh lemon juice (approximately 2-3 lemons)
  • 1 teaspoon zest of one lemon
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the granulated sugar and eggs until creamy and pale.
  3. Gradually stir in the whole milk, fresh lemon juice, and lemon zest.
  4. In a separate bowl, whisk together the flour and salt. Slowly add this dry mixture to the wet ingredients.
Baking
  1. Transfer the batter into a well-greased 8-inch round cake pan.
  2. Bake for about 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cooling
  1. Let the cake cool for about 10 minutes before transferring it to a wire rack.
  2. Dust with powdered sugar if desired before serving.

Notes

For a stronger lemon flavor, add an extra teaspoon of lemon zest. Store leftover cake in the fridge for up to three days. This cake can be made ahead of time and flavors improve when stored.