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Lemon Custard Cake

A delightful and refreshing dessert that combines a soft, buttery cake with smooth lemon custard and a dusting of powdered sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour Offers structure to the cake; can be swapped with almond flour for a gluten-free alternative.
  • 1 cup granulated sugar Sweetens the cake; coconut sugar works well for a healthier option.
  • 0.5 cups unsalted butter, softened Adds richness; substitute with coconut oil for a dairy-free version.
  • 3 large eggs Binds the ingredients together; flax eggs can work as an egg substitute.
  • 2 tablespoons lemon zest Provides aromatic brightness; use lime zest for a different citrusy twist.
  • 0.75 cups whole milk Helps to keep the cake moist; non-dairy milk such as almond milk can be used as a substitute.
  • 0.5 cups freshly squeezed lemon juice Essential for that zing; bottled juice isn’t recommended for the best flavor.
  • 1 tablespoon baking powder Adds lift; make sure it’s fresh for best results.
  • 0.25 teaspoon salt Enhances all flavors; essential!
  • 1 teaspoon vanilla extract Adds depth; try using almond extract for an exciting variation.
  • 1 cup lemon custard (store-bought or homemade) Richness that makes the cake memorable; homemade custard truly elevates the taste.
  • Powdered sugar for dusting For that finishing touch of sweetness.

Method
 

Baking
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter and sugar until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in lemon zest and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Alternately add the dry ingredients and milk to the butter mixture until just combined.
  7. Pour the batter into a greased cake pan.
  8. Bake for about 30-35 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool, then spread the custard and dust with powdered sugar.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. Store in an airtight container for up to three days, or freeze for up to three months.