Lemon Custard Cake

Name: Lemon Custard Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 cups all-purpose flour; 1.5 cups granulated sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup milk; 0.5 cup vegetable oil; 2 large eggs; 1 cup lemon juice; 1 cup lemon zest

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Oh, friends, let me tell you about this.Lemon Custard Cake: How canIs it like a ray of sunshine baked into tin? How do you remember those lemon bars your grandmother used to make? This is like that, but amped up a hundred times. What are some of the best lemon custard recipes? When I made this, my husband declared it the best thing I’d ever baked. What is better than chocolate chip cookies? What is the best part about this movie? Is this recipe easy to make?

What is a lemon custard cake?

What is magic?Lemon Custard Cake: What areWhat is the difference between a lemon custard pie and lilac cake? What is essentially a moist, tender cake base that’s infused with lemon zest and juice? Then, you create a luscious custard filling, full of even more lemon flavor, and swirl it into the top of the cake. Is it safe to bake a What is the result of this marbled effect and a flavor explosion that will knock your socks off? Is it too heavy, too sweet, just perfectly balanced and irresistible? Is this a coffee cake?

Why do I love this recipe?

Why should I spend my precious time making brass tacks?Lemon Custard Cake: What are? Well, for starters, the *flavor* is out of this world. The lemon is so bright and fresh, it’s like a springtime picnic in every bite. And the custard? Oh, the custard! It’s creamy, smooth, and adds this incredible richness that perfectly complements the tangy lemon. What I love most about this is how *easy* it is. Seriously, don’t let the “custard” part scare you. It’s just a matter of whisking a few ingredients together.
The ingredients are also pretty *cost-efficient*. Most of them are pantry staples, and lemons are usually pretty affordable. We always seem to have a surplus of lemons around here! Plus, you can enjoy this cake in so many ways! For me, the *versatility* is key. A slice for breakfast with coffee? Check. A delightful brunch offering? Absolutely. A comforting dessert after a long day? You bet. Honestly, it’s way better than any store-bought lemon cake I’ve ever tried, and way more satisfying than just a plain ol’ lemon loaf. Trust me, once you make this, you’ll be hooked. It’s a family favorite in our house, and I know it will be in yours too!

How do I make lemon custard cake?

Quick Overview

Making this Lemon Custard Cake: How doesIs it easier than you think? How do you make a lemon custard cake? What’s the best part? You just swirl the filling into the batter and bake! No fussy steps or complicated techniques. What are some of the best recipes that come together in under an hour? What can I do without spending all day in the kitchen? What is the visual appeal of swirled custard?

Ingredients

For the Main Batter: What are some examples?
* 1 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 1/2 teaspoons baking powder: Make sure it’s fresh, it makes a big difference!
* 1/4 teaspoon salt: Just a pinch to enhance the other flavors.
* 1/2 cup (1 stick) unsalted butter, softened: Let it come to room temperature for easier creaming.
* 3/4 cup granulated sugar: You can use organic cane sugar if you prefer.
* 2 large eggs: Use room temperature eggs for a smoother batter.
* 1/2 cup milk: Whole milk gives the best texture, but you can use 2% if that’s what you have. I’ve even used almond milk in a pinch!
* 2 tablespoons lemon juice: Freshly squeezed is always best.
* 1 tablespoon lemon zest: Zest the lemon *before* juicing it!

For the Filling:
* 1 cup granulated sugar: This adds sweetness and helps create the custard-like texture. * 1/4 cup all-purpose flour: Helps thicken the custard. * 1/2 teaspoon salt: Doesn’t work with cream. What are the ingredients for custard? * 1 cup milk: Again, whole milk is ideal, but you can substitute. * 1/4 cup lemon juice: The star of the show! Freshly squeezed, please! * 2 tablespoons unsalted butter, cut into small pieces: Adds richness and shine.

For the Glaze:
* 1 cup powdered sugar: Sift it to avoid lumps! * 2-3 tablespoons lemon juice: Add water slowly until you reach your desired consistency. Can I use lemon for lemon flavor?

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I’ve skipped it before and ended up with a cake stuck to the pan. Trust me, it’s not fun. If you want extra protection, you can line the bottom with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Whisking is key here. What is the best way to distribute baking powder evenly?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. I like to use an electric mixer for this, but you can also do it by hand if you’re feeling adventurous. Beat eggs one at a time, then stir in the milk, lemon juice, and lemon zest. Make sure the eggs are at room temperature – they’ll incorporate much better.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you overmix flour, you will get a tough cake. What is the best way to mix flour and sugar together?

Step 5: Prepare Filling

In a medium saucepan, whisk together the flour, salt, and sugar. Set aside. Add the milk and the eggs, and cook over medium heat, stirring constantly, until the mixture thickens. When it comes to a simmer, it is revolving Remove from heat and stir in the lemon juice and butter until smooth. The custard should be thick enough to coat the back of a spoon. Don’t worry if it seems a little lumpy at first, just keep stirring!

Step 6: Layer & Swirl

How do I make a cake batter? Pour half of the batter into the prepared pan. Dollops of lemon custard over the batter. How do you pour the remaining cake batter over the custard? Use a knife or skewer to gently swirl the custard into the batter. Don’t over-swirl, or you’ll lose the marbled effect. I like to make a figure-eight pattern on my cake. The goal is to create ribbons of custard throughout the cake and then cut them in half.

Step 7: Bake

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. What are the best ways to check doneness in a microwave oven? If the top is browning too quickly, you can tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar and lemon juice for the glaze. Is it necessary to add more lemon juice to your cake? I like to let the glaze drip down the sides for a rustic look.

Step 9: Slice & Serve

What is the best way to serve this delicious cake? I love serving it with whipped cream or a scoop of ice cream. What are some of the best ways to add a little color to your cake? What is the best way to cut it with a serrated knife?

What is the best way to serve it?

This Lemon Custard Cake: What are is wonderfully versatile when it comes to pairings! For *breakfast*, a simple cup of black coffee or a latte is perfect. The lemon cuts through the richness of the coffee beautifully. If you are serving it at *brunch*, consider presenting it on a pretty cake stand with a side of fresh berries and a pitcher of mimosas. It looks so elegant! *As a dessert*, I love serving it after a light meal with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess is a great contrast to the tangy lemon. And for those *cozy snack* moments? Just grab a slice, curl up with a good book, and enjoy the simple pleasure. My family’s tradition is to have this on Sunday afternoons with a cup of tea. It’s the perfect way to end the weekend!

How do you make a lemon custard cake?

How can I make my life better?Lemon Custard Cake: What areWhat are some tips for perfectionism?

Mixing Advice:Don’t overmix the batter! Seriously, this is crucial. Overmixing develops gluten in the flour, which results in a tough cake. What are some small lumps? Mix until just combined.

Swirl CustomizationHow do I get creative with swirls? How do you create different patterns with a toothpick, knife or chopstick? What are the possibilities for swirling in circles, figure eights, or even straight lines? What are some ways to add lemon zest to a dish?

Ingredient Swaps:Can you substitute gluten free flour for all-purpose flour to make this cake gluten-free? I recommend using a blend that contains xanthan gum for the best texture. I’ve also successfully used almond milk in place of regular milk. Is it really necessary to make a creamier cake? If you’re feeling adventurous, try adding a teaspoon of vanilla extract to the batter.

Baking Tips: Keep an eye on the cake while it’s baking! Ovens vary, so start checking for doneness around 30 minutes. If the top is browning too quickly, you can tent it with foil.

Glaze Variations: Don’t be afraid to experiment with the glaze! You can add a little bit of lemon zest to the glaze for extra flavor and visual appeal. You can also use a different citrus juice, like orange or grapefruit, for a different flavor profile. I sometimes add a drop of yellow food coloring for a more intense lemon color.

Lemon Prep: Use room temperature ingredients. Your butter and eggs will combine a lot more easily, and the cake will be more fluffy as a result. I always do this when baking any kind of cake, and the lemon is no different.

Storing and Reheating Tips

Want to enjoy your Lemon Custard Cake for days to come? Here’s how to store it properly:

Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out. The cake is very moist, so it will easily become sticky if you do not store it properly at room temperature.

Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. The fridge will give it a drier texture, so make sure to wrap it properly.

Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months. Thaw it overnight in the refrigerator before serving. Cut slices and freeze them if you want to consume the cake for a longer time. Then you will have less to waste.

Glaze Timing Advice: I recommend glazing the cake right before serving for the best results. If you glaze it too far in advance, the glaze may become sticky or dissolve. However, that has never stopped me. In that case, place some parchment paper between the cake slice and the rest of the cake.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but it will still be delicious! I’ve found that Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works great for this recipe. Just be sure to measure it carefully, as gluten-free flours can sometimes be a bit denser.

Do I need to peel the lemon?

No, you don’t need to peel the lemon, but you *do* need to zest it! The zest is where all the lemon flavor is concentrated. Be sure to only zest the yellow part of the peel, as the white part (the pith) is bitter. A microplane zester works best for this.

Can I make this as muffins instead?

Absolutely! Simply fill muffin liners about 2/3 full with the batter and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them, as they may bake faster than the cake. This is a great option for portion control and makes them perfect for lunchboxes!

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in both the batter and the filling by about 1/4 cup each. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will slightly alter the flavor and texture. Start with a small amount and taste as you go.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cake with powdered sugar. You can also top it with a dollop of whipped cream or a scoop of vanilla ice cream. Or, get creative and make a fruit compote to serve alongside it. The possibilities are endless! I’ve also just had this with a cup of tea and it doesn’t need anything else!

Final Thoughts

This Lemon Custard Cake is truly special. It’s easy enough to make on a weeknight, yet elegant enough to serve at a dinner party. The bright lemon flavor and creamy custard filling are a match made in heaven. I hope you’ll give this recipe a try. It’s a surefire way to brighten your day and bring a little sunshine into your kitchen. If you loved this recipe, you should check out my other cake recipes. Happy baking! Can’t wait to hear how yours turns out, feel free to post a comment below and share with me how it went!

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