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Lemon Custard Cake

A delightful and creamy dessert combining the zesty brightness of lemon with a light custard sponge, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar Enhances sweetness and creates a lovely texture.
  • 4 large eggs Key to creating a rich custard.
  • 2 whole lemons (zested and juiced) For that refreshing citrus flavor.
  • 1/2 cup all-purpose flour Provides structure without becoming heavy.
  • 2 cups whole milk Makes the cake moist and creamy.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, whisk together the eggs and sugar until light and frothy.
  3. Add the lemon juice and zest, followed by the flour, and mix until just combined.
  4. Gradually pour in the milk, stirring gently to combine without over-mixing.
  5. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. The top will be golden and set.
  6. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Feel free to add fresh berries, drizzle a lemon glaze, or serve with whipped cream for elevated flavors.