Magic Lemon Custard Cake
A delightful dessert featuring a luscious combination of sweetness and lemon zest, this Magic Lemon Custard Cake has three unique layers that create a comforting treat perfect for any occasion.
Ingredients
Cake Ingredients
- 4 large large eggs Best if at room temperature
- 1 cup sugar Can be substituted with coconut sugar or stevia
- 1/2 cup unsalted butter, melted Use unsalted for better control of sweetness
- 1 cup milk Can substitute with almond or oat milk
- 1 teaspoon vanilla extract Optional for additional flavor
- 1 cup all-purpose flour Substitute with gluten-free blend if necessary
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice Use fresh for best flavor
- 1 tablespoon zest of one lemon Fresh zest enhances flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.
- In a mixing bowl, beat the eggs and sugar together using an electric mixer until light and fluffy, about 5-7 minutes.
- Stir in the melted butter, milk, and vanilla extract until well combined.
- Sift in the flour and salt, gently folding until smooth. Avoid overmixing.
- Add the lemon juice and zest, folding gently into the batter until evenly mixed.
Baking
- Pour the batter into the prepared baking dish and bake for approximately 40-45 minutes.
- The top should turn golden and a toothpick inserted into the center should come out clean.
Cooling and Serving
- Allow the cake to cool for at least 15 minutes before slicing.
- Enjoy warm, chilled, or at room temperature.
Notes
Serve each slice dusted with powdered sugar, with whipped cream or ice cream for a delightful presentation. Store leftovers in an airtight container for up to 4 days.