Magic Lemon Custard Cake Recipe (Print Version)
This magic lemon custard cake is a light and delicious dessert. It's easy to make and perfect for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free option available
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
1 ½ cups granulated sugar
03 -
1 ½ cups all-purpose flour
04 -
½ cup fresh lemon juice
05 -
2 tbsp fresh lemon zest
06 -
½ cup unsalted butter
07 -
1 cup whole milk
→ Garnish & Toppings
08 -
Powdered sugar (optional)
09 -
Whipped cream (optional)
10 -
Vanilla ice cream (optional)
→ Optional Extras
11 -
Blueberries
12 -
Raspberries
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't forget to flour the pan properly!
02 -
In a large bowl, whisk together the eggs and sugar until pale and thick. This takes a bit of elbow grease, but it's worth it!
03 -
Gradually whisk in the flour. Don't overmix! Just until it's combined. Overmixing leads to a tough cake.
04 -
Stir in the lemon juice and zest. The smell at this point is intoxicating!
05 -
In a separate saucepan, melt the butter. Slowly whisk in the hot butter into the batter. This is where it all comes together!
06 -
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting (if you're into frosting).
# Notes:
01 -
Don't overmix the batter. Seriously, it makes a difference!
02 -
Store leftover cake in an airtight container at room temperature for up to 3 days.
03 -
You can use 2% milk instead of whole milk in a pinch.
04 -
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
# Equipment Needed:
01 -
9x13 inch baking pan
02 -
whisk
03 -
saucepan
04 -
toothpick
# Nutrition (Per Serving):
Calories: 250 calories
Total Fat: 12 grams
Total Carbohydrate: 30 grams
Protein: 4 grams