Lemon Custard Cake

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When the weather starts warming up, all I can think about is lemon desserts. There’s just something so bright, refreshing and downright sunny about achieving that perfect zingy lemon flavor. And in my book, it doesn’t get much better than an old-fashioned Lemon Custard Cake.

This homemade beauty is the ideal combination of sweet and tart. One forkful and you’re immediately transported to a sunny kitchen windowsill, with the delicate floral scent of lemon blossoms wafting through. It’s the quintessential taste of springtime and summer wrapped up in delightfully soft, custard-y cake form.

Now I know what you might be thinking – custard cake sure sounds fancy and complicated. But let me put those hesitations to rest right away. This lemon-laced dream is actually one of the easiest, most straightforward cakes you could hope to bake from scratch.

The hands-on prep literally takes 15 minutes, tops. You just quickly whisk together some simple ingredients like eggs, milk, flour, sugar and of course plenty of fresh lemon juice and zest. Oh and a touch of vanilla extract too, because it’s just not a party without that comforting flavor.

The real magic happens when you fold those whipped egg whites into the lemon-scented batter. This little cloud-capturing maneuver creates the most irresistibly light, airy and delightfully fluffy cake crumb. It’s also what gives the cake its signature custard-like texture, especially when you follow my tip and let it cool completely so it can set up properly.

Then into the oven it goes to bake up into fragrant, tangy-sweet bliss. As it slowly perfumes the whole kitchen with bright lemon vibes, all you need to do is sit back, relax and try not to drool in anticipation.

Once cooled, this sunshine-capturing cake needs nothing more than a dusting of powdered sugar to let those fresh lemon flavors take center stage. With its pillowy crumb and creamy custard essence, every bite is like sinking your teeth into a tangy-sweet lemon cloud.

It’s bright enough to perk up even the drowsiest afternoon lull, yet equally comforting and nostalgic in that timeless “grandma’s house” kind of way. Lemon Custard Cake satisfies your wildest cravings for both refreshment and indulgence in every sunny, irresistible forkful.

This charming lemon cake is humble enough for even the most casual weeknight treat, yet doubles as an elegant dessert for showers, backyard barbecues or garden parties. It’s just that versatile! The ultimate ray of edible sunshine that’s guaranteed to put a smile on everyone’s face.

So if you’re in need of a sweet taste of cheerful lemony bliss, head into the kitchen and whip up this easy Lemon Custard Cake ASAP. With its perfect balance of tangy and sweet custard essence, it’s sunshine made cake form. One blissful bite is all it’ll take to get hooked on this delicious slice of summertime!

Lemon Custard Cake

Lemon Custard Cake satisfies your wildest cravings for both refreshment and indulgence in every sunny, irresistible forkful.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Servings: 12

Ingredients

• 4 large eggs separated
• 1/2 tsp cream of tartar
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups milk room temperature
• 1 stick 1/2 cup butter, melted and cooled to room temp
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 3/4 cups all-purpose flour
• Powdered sugar for dusting

Instructions

• Preheat oven to 325°F. Line a 9×13 baking pan with parchment and spray sides with nonstick spray.
• Separate the eggs, placing whites in one bowl and yolks in another.
• Add cream of tartar to the whites and whip to stiff peaks. Set aside.
• In the other bowl, whip together the egg yolks, sugar and vanilla for 1 minute until light yellow.
• Stir in the milk, melted butter, lemon juice and zest until fully incorporated.
• Fold in the flour until just combined.
• Gently fold in the whipped egg whites until no streaks remain.
• Pour batter into the prepared pan and bake for 40-45 minutes until center is just slightly jiggly.
• Allow to cool completely at room temperature, at least 30 minutes.
• Dust the top with powdered sugar before slicing and serving.

That’s it for this refreshingly tangy, lightly sweet lemon custard cake! The perfect ray of edible sunshine for all your spring and summer celebrations. Enjoy!