Irresistible Lemon Custard Cake
A delightful and fluffy cake with a tangy lemon flavor, perfect for any occasion.
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.
Notes
Store the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. Can be frozen for up to 3 months.