I love baking Lemon Custard Cake on slow weekends. I find it bright, simple, and a little bit old school. If you enjoy lemon treats, I also often peek at Carlota of Lemon Mexican Icebox Cake for a cool twist.
My dad James always asked for a slice with his tea, and the kitchen still smells like him when I make this cake. Mom Eva and Sister Jennifer both laugh when I dust on too much sugar.
Your Ingredients List
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
My Go-To Equipment
I keep a few tools ready for this cake: a mixing bowl, electric mixer or whisk, measuring cups, and a 9-inch round cake pan. I also use a fine grater for the lemon zest and a simple sieve for the powdered sugar. When I look for custard cake ideas I sometimes read about similar recipes like Karpatka Polish Custard Cake to learn new tips.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- Cream the sugar and butter until light.
- Beat in the eggs one at a time.
- Stir in the milk, lemon juice, and lemon zest.
- Whisk the flour, baking powder, and salt in another bowl.
- Fold the dry mix into the wet mix until just combined.
- Pour the batter into the pan.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool the cake, then dust with powdered sugar.
Healthy Twists on a Classic
I sometimes swap half the milk for plain yogurt to add protein and tang. You can also use a bit less sugar or a natural sweetener. For whole grain, try half whole-wheat flour, but keep a close eye on bake time.
Serving Suggestions From My Table
I like to serve slices with fresh berries and a small spoon of whipped cream. A cup of tea or a light coffee pairs well. For a bright plate, add a thin slice of lemon on the side.
Getting It Just Right
Make sure the butter is soft but not melted for proper creaming. Do not overmix once you add the flour or the cake will be dense. If you want a deeper lemon note, add a bit more zest. For more lemon cake ideas, I sometimes read the simple notes on Lemon Cream Cheese Dump Cake.
How to Store Leftovers
Cover the cooled cake with plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for two days or in the fridge for up to five days.
Enjoy Every Moment
I bake this cake when I want a small, bright treat that lifts the mood. I hope it brings you warm kitchen memories and easy joy.
A Few Common Questions
Can I make Lemon Custard Cake ahead of time?
Yes. You can bake it a day ahead and keep it well wrapped at room temperature. Dust with powdered sugar just before serving.
Can I use bottled lemon juice for Lemon Custard Cake?
You can, but fresh lemon juice gives a brighter, fresher taste. Bottled juice will work in a pinch.
Is Lemon Custard Cake freezer friendly?
Yes. Wrap slices tightly in plastic and foil, then freeze. Thaw in the fridge overnight before serving.
Print
Lemon Custard Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and simple lemon custard cake that brings back warm kitchen memories.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- Cream the sugar and butter until light.
- Beat in the eggs one at a time.
- Stir in the milk, lemon juice, and lemon zest.
- Whisk the flour, baking powder, and salt in another bowl.
- Fold the dry mix into the wet mix until just combined.
- Pour the batter into the pan.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool the cake, then dust with powdered sugar.
Notes
For a healthy twist, substitute half the milk with yogurt and use less sugar. Store leftovers covered at room temperature for two days or in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon cake, custard cake, dessert, easy baking, citrus dessert