Here’s a classic Lemon Custard Cake recipe that’s rich, creamy, and full of bright lemon flavor:
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup milk
For the custard topping:
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 1/4 cups milk
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven: 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Make the cake:
- Cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients to butter mixture, alternating with milk, mixing until smooth.
- Stir in lemon zest and lemon juice.
- Pour batter into prepared pan and bake for 25–30 minutes, until a toothpick comes out clean.
- Make the custard topping:
- In a medium saucepan, whisk together sugar, eggs, flour, and salt.
- Gradually whisk in milk, lemon juice, and vanilla.
- Cook over medium heat, stirring constantly until thickened, about 5–7 minutes.
- Combine and bake:
- Pour custard over the warm cake (or gently spread over partially baked cake).
- Bake for an additional 20–25 minutes, until custard is set.
- Cool to room temperature before slicing.
Serving Tips:
- Dust with powdered sugar or add a light lemon glaze on top.
- Serve with fresh berries or whipped cream for an extra treat.
If you want, I can also give a super-easy 3-ingredient version of Lemon Custard Cake that’s almost foolproof and doesn’t require making custard separately. Do you want me to do that?
