Description
A bright and simple lemon custard cake that brings back warm kitchen memories.
Ingredients
Scale
- 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