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Lemon Custard Cake

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A delightful Lemon Custard Cake bursting with zesty brightness, perfect for any occasion.

Ingredients

Scale
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Cream together the sugar and butter until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the milk, lemon zest, and lemon juice.
  5. Sift together the flour, baking powder, and salt in a separate bowl.
  6. Stir the dry ingredients into the wet mixture until just combined.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  10. Dust with powdered sugar before serving.

Notes

Serves well with whipped cream or vanilla ice cream. Can be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://recypez.com/lemon-custard-cake/

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