This Lemon Custard Cake is a bright and zesty treat that’s super easy to make. It has a creamy texture with a lovely lemon flavor that makes your taste buds dance!
Making this cake is like a fun science experiment in the kitchen. It’s a breeze to whip up, and when it’s baking, your home will smell amazing. I can’t resist having a slice warm, it’s just so good!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of the cake. If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free flour blend instead. Just ensure that it includes xanthan gum for better texture.
Sugar: Granulated sugar is perfect for sweetness and texture. Brown sugar can be used as a substitute, adding a hint of caramel flavor, but it might make the cake denser.
Butter: Unsalted butter adds richness. If you’re dairy-free, coconut oil or a vegan butter substitute works great, though it may add a slight coconut flavor.
Lemon Zest & Juice: Fresh lemons are ideal for this recipe. If you don’t have them, bottled lemon juice could work but lacks freshness. Lemon extract is another alternative, but use it sparingly as it’s stronger.
Eggs: They provide structure and moisture. For a vegan alternative, you can use flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) or commercial egg replacers.
How Do You Get the Perfect Fluffy Cake?
Achieving a fluffy texture is key to a great Lemon Custard Cake. Here are some handy tips:
- Start by creaming the butter and sugar until light and fluffy. This introduces air, crucial for a light cake.
- Incorporate eggs one at a time. This ensures each egg blends well, helping the batter rise evenly.
- When you mix wet and dry ingredients, be gentle! Overmixing can lead to a tough cake. Stir until ingredients just combine.
- Don’t forget to preheat your oven! Starting with a hot oven helps the cake rise properly.
Follow these tips, and you’ll have a delicious, fluffy Lemon Custard Cake that impresses everyone! Enjoy baking!
How to Make Lemon Custard Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 tbsp lemon zest (about 2 lemons)
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tsp vanilla extract
- 2 tsp baking powder
- Pinch of salt
For Dusting (optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful Lemon Custard Cake takes about 15 minutes to prepare and 20-25 minutes to bake. So, in total, you’ll need around 40-45 minutes, plus some cooling time afterwards. It’s a quick and refreshing treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, take a moment to grease a tart pan or individual tart molds with some butter or cooking spray. This will prevent the cake from sticking later on!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a whisk to blend them until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is crucial for a nice texture in your cake!
3. Incorporate the Eggs:
Add the eggs one at a time into your butter-sugar mixture, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one. This helps maintain a good structure for the cake!
4. Mix in the Wet Ingredients:
Now, pour in the milk, lemon zest, fresh lemon juice, and vanilla extract. Stir the mixture until everything is well combined. The aroma will be amazing!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to your wet ingredients, stirring gently. Don’t overmix it; just combine until you see no more dry flour. Your batter is now ready!
6. Pour the Batter:
Evenly pour the batter into the greased tart pans or molds, filling them about ¾ full to allow for rising while baking.
7. Bake the Cakes:
Place the pans in the preheated oven and bake for about 20-25 minutes. Keep an eye on them; they are done when the tops are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
Once baked, remove the pans from the oven and let the cakes cool for a few minutes. Afterward, gently transfer them to a wire rack to cool completely. This helps maintain their texture!
9. Serve with a Touch of Sweetness:
Once cooled, you’re welcome to dust your lemon custard cakes with powdered sugar for a little extra sweetness and a nice presentation. Now they’re ready to enjoy!
Enjoy your delicious Lemon Custard Cake!
## FAQ for Lemon Custard Cake
Can I Substitute the Milk in This Recipe?
Absolutely! You can use any milk alternatives such as almond milk, oat milk, or soy milk. Just ensure that the substitute is unsweetened to keep the flavor balanced. If using something thicker like Greek yogurt, you may want to thin it out with a bit of water.
How Can I Adjust the Sweetness?
If you prefer a less sweet cake, simply reduce the granulated sugar to ¾ cup instead of 1 cup. You might also consider adding a pinch of salt to enhance the flavors without increasing sweetness. Taste a small amount of the batter before baking, as raw eggs are present!
Can I Make This Cake in Advance?
What’s the Best Way to Store Leftovers?
To store leftovers, place the cake in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. If you want to freeze it, wrap individual servings tightly in plastic wrap and then foil. Thaw in the fridge before enjoying!
