This Easy Lemon Custard Cake is light and tangy, perfect for any sweet tooth! With its soft texture and fresh lemon flavor, it’s like a sunny day in a dessert!
I love how this cake comes together quickly—just mix, pour, and bake! It’s a great treat for family dinners or when you want to impress your friends without much fuss!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, all-purpose flour works great. If you need gluten-free, try a 1:1 gluten-free baking flour instead.
Granulated Sugar: This balances the lemon’s tartness. You could swap it for coconut sugar or a sugar substitute if you’re watching calories.
Lemon Zest & Juice: Fresh lemon juice and zest are key for flavor. If fresh lemons aren’t available, bottled lemon juice works, but fresh is always tastier!
Butter: Butter adds richness. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter substitute.
Milk: Regular milk gives moisture. Non-dairy milk like almond or soy milk can be a good substitute without compromising too much flavor.
How Do I Create the Perfect Custard Layer?
The secret to achieving that delightful custard layer lies in how you pour the lemon juice mixture. After spreading the batter in the pan, gently pour the lemon-water mixture on top without stirring it in. The batter will float while the liquid sinks to the bottom during baking, forming a custard layer.
- Prepare the batter and spread it evenly in the pan.
- Mix lemon juice with water, then slowly pour it over the batter.
- Trust the process—don’t mix! Bake and watch the magic happen.
Let the cake cool for a bit to thicken the custard before serving. Enjoy!
Easy Lemon Custard Cake
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large eggs
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40-45 minutes to bake. Make sure to let it cool for at least 30 minutes before serving. So, in total, you’re looking at around 1 hour and 30 minutes before you can enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when your cake goes in! Don’t forget to grease and flour an 8-inch square baking pan so your cake doesn’t stick.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first helps to distribute the baking powder evenly throughout the cake. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to cream the softened butter and granulated sugar together until it’s light and fluffy—about 3-4 minutes. This step is crucial for a soft texture in your cake!
4. Add Eggs and Flavor:
Beat in the eggs one at a time, mixing well after each addition. Add in the lemon zest and vanilla extract next, stirring until everything is combined and looking great!
5. Combine with Dry Ingredients:
Now, it’s time to bring it all together! Start by adding about a third of the whisked dry ingredients to the butter mixture, then add half of the milk. Repeat this process, alternating between dry ingredients and milk, until everything is gently mixed together. Be careful not to overmix, just stir until combined.
6. Pour into the Pan:
Pour the batter into your prepared baking pan and spread it evenly with a spatula. It’s looking good already!
7. Create the Custard Layer:
In a small bowl, mix the lemon juice with 1/4 cup of water. Carefully pour this mixture over the batter in the pan. **Important:** Do NOT stir! The lemon juice will sink and create the lovely custard layer while it’s baking.
8. Bake:
Pop the pan in your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
9. Cool:
Once baked, take it out of the oven and let the cake cool in the pan for at least 30 minutes. This cooling time helps the custard layer thicken up nicely.
10. Dust and Serve:
Before serving, dust the top of your cake with powdered sugar for a beautiful finish. Cut into squares, serve, and enjoy the combination of light sponge and creamy lemon custard!
Delight in your Easy Lemon Custard Cake—it’s sure to be a hit with everyone!
FAQ for Easy Lemon Custard Cake
Can I Use Different Citrus Fruits Instead of Lemon?
Absolutely! You can substitute lime or orange juice and zest for a different flavor profile. Just keep the same quantity; however, adjust to taste if you prefer a more subtle citrus flavor. Enjoy experimenting!
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance! Allow it to cool completely, then cover it with plastic wrap or store it in an airtight container in the fridge. Just remember to dust it with powdered sugar right before serving for that fresh look.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it later, you can serve it cold, or gently warm individual pieces in the microwave for about 15-20 seconds.
Why Did My Custard Layer Not Form?
If your custard layer didn’t form, it may be due to not pouring the lemon juice mixture over the batter without stirring. The lemon juice needs to sink into the batter during baking, so be sure to pour it gently and don’t mix! Also, check that you used the right baking powder and followed the ingredient amounts closely.
