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Magic Lemon Custard Cake

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Magic Lemon Custard Cake is so easy to make and irresistibly lemony. The ‘magic’ is that, when baked, one simple batter transforms into a cake with 3 layers: a light and fluffy top, a rich creamy middle, and a solid custard base. It’s rich, creamy and tart and melts in your mouth like magic.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1/4 teaspoon cream of tartar (optional)
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted and cooled (1 stick)
  • 1 teaspoon vanilla paste or extract
  • 3/4 cup all-purpose flour, sifted
  • 1/4 cup lemon juice (from about 2 large lemons)
  • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
  • 1 3/4 cup whole milk, room temperature
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven and prepare an 8×8-inch baking pan lined with parchment.
  2. In a stand mixer or with a handheld beater, beat the eggs with cream of tartar (if using) until frothy.
  3. Add sugar and salt, continue beating until mixture is pale and thick.
  4. Mix in melted butter and vanilla paste or extract.
  5. Sift in the flour and fold gently to combine.
  6. Add lemon juice and lemon zest, mixing until just incorporated.
  7. Slowly add whole milk and mix until smooth.
  8. Pour the batter into the prepared baking pan.
  9. Bake for 45 to 55 minutes, until the top is lightly golden and the center jiggles slightly when moved.
  10. Allow the cake to cool completely at room temperature.
  11. Cover and refrigerate for at least 1 hour or overnight.
  12. Cut into squares and dust with powdered sugar before serving, optionally garnish with lemon slices.

Notes

For best texture and flavor, chill the cake overnight to allow the custard layers to set fully. Use room temperature ingredients for even mixing. Dust with powdered sugar just before serving for a pretty finish.

Nutrition

Find it online: https://www.rapidrecipes.blog/irresistible-lemon-custard-cake/