Why Make This Recipe
Irresistible Lemon Custard Cake is a delightful treat that brings a burst of sunshine to your table. Its light and fluffy texture combined with a tangy lemon flavor makes it an excellent choice for any occasion. Whether it’s a family gathering, a potluck, or simply a sweet indulgence for yourself, this cake is sure to impress. Plus, it’s simple to make and requires basic ingredients that you likely already have at home.
How to Make Irresistible Lemon Custard Cake
Ingredients :
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, cream the sugar and butter together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
How to Serve Irresistible Lemon Custard Cake
Serve this cake plain or with a dusting of powdered sugar for a touch of elegance. You can also add fresh berries or a dollop of whipped cream on the side to complement the lemon flavor. It’s perfect for dessert after dinner or as a sweet snack with your afternoon tea or coffee.
How to Store Irresistible Lemon Custard Cake
To store your Lemon Custard Cake, keep it covered at room temperature for up to 2 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Irresistible Lemon Custard Cake
- Use fresh lemon juice and zest for the best flavor.
- Ensure your butter is softened before mixing; this helps create a fluffy texture.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting away.
Variation
For a twist, consider adding poppy seeds for a lovely crunch and a unique taste. You could also substitute part of the flour with almond or coconut flour for different textures.
FAQs
1. Can I use bottled lemon juice instead of fresh?
While you can use bottled lemon juice, fresh lemon juice provides a brighter flavor that enhances the cake.
2. Why did my cake not rise?
Make sure your baking powder is fresh and that you mix the batter just until combined. Overmixing can cause the cake to become dense.
3. Can I make this cake in advance?
Yes! This cake stores well for a few days and can be frozen for longer storage, making it a great make-ahead option.
Irresistible Lemon Custard Cake
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened Ensure butter is softened for proper mixing.
- 4 large eggs Add eggs one at a time.
- 1 cup fresh lemon juice Use fresh juice for the best flavor.
- 1 tablespoon lemon zest Freshly grated for enhanced taste.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder Check for freshness for best results.
- 1/4 teaspoon salt
- Powdered sugar for dusting Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, cream the sugar and butter together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
