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Lemon Custard Cake Recipe
Ingredients:
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
For the Lemon Custard:
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1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups water
4 egg yolks, beaten
1/4 cup butter
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1/3 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C).
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Grease and line a round cake pan with parchment paper.
In a bowl, mix together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the flour mixture alternately with milk, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Custard:
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In a saucepan, combine sugar and cornstarch. Gradually stir in water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
Slowly stir half of the hot mixture into the beaten egg yolks to temper them, then return all to the pan.
Boil and stir for another minute; remove from heat.
Stir in butter, lemon juice, lemon zest, and vanilla extract.
Let the custard cool slightly, then spread over the cooled cake.
Chill and Serve:
Chill the cake in the refrigerator for at least 2 hours to allow the custard to set.
Garnish with additional lemon zest or whipped cream before serving if desired.
This lemon custard cake offers a delightful blend of sweet and tart flavors, perfect for a refreshing dessert after a meal or as a treat during a gathering.
Enjoy making and serving this tasty cake!