Description
A delicious lemon custard cake that combines a light cake with a creamy custard layer.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 large eggs for custard
- 1/2 cup granulated sugar for custard
- 1 cup milk for custard
- 2 tbsp lemon juice for custard
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, vanilla extract, lemon zest, and 2 tablespoons lemon juice.
- Alternately add the dry ingredients and 1/2 cup milk, beginning and ending with dry ingredients, mixing until just combined.
- Spread the batter evenly in the prepared pan.
- In another bowl, whisk 2 large eggs for custard, 1/2 cup granulated sugar for custard, 1 cup milk for custard, and 2 tablespoons lemon juice for custard until smooth.
- Carefully pour the custard mixture over the cake batter.
- Bake for 40 to 45 minutes until the top is golden and the custard is set.
- Allow the cake to cool in the pan before slicing.
Notes
- Make sure the butter is softened for easy creaming.
- Let the cake cool completely for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg