Description
Lemon Custard Cake is a luscious dessert featuring a soft, moist cake base topped with a silky, tangy lemon custard layer. This refreshing treat combines bright citrus flavors with creamy custard, perfect for spring and summer gatherings or anytime you want a light, elegant dessert.
Ingredients
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Eggs
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Milk
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Fresh lemon juice
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Lemon zest
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Heavy cream or half-and-half
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Vanilla extract
- Cornstarch
Instructions
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Preheat oven to 350°F (175°C). Grease a baking dish.
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In a bowl, whisk together flour, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
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Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Stir in lemon zest.
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Pour batter into the prepared dish and bake for 25-30 minutes until golden and set.
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Meanwhile, prepare lemon custard by whisking lemon juice, sugar, cornstarch, eggs, heavy cream, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened.
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Pour warm custard over the baked cake and return to oven for 10-15 minutes.
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Cool completely before serving.
Notes
Garnish with fresh berries or a dusting of powdered sugar.Substitute lime juice for lemon for a citrus variation.Use almond extract for a nutty flavor twist.Serve with whipped cream or fresh fruit.Ensure constant stirring of custard to prevent curdling.
