Creamy Lemon Custard Cake

Introduction

This cake is a perfect combination of cake and custard. It’s soft and fluffy on the outside with a rich, creamy, almost pudding-like center. The refreshing lemon flavor makes it light, zesty, and irresistible. It’s ideal for family gatherings, tea time, or any special occasion.

Ingredients

For the Crust & Batter

• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs (room temperature)
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 2 cups (500 ml) whole milk, lukewarm
• 1 tbsp lemon zest (from 1 large lemon)
• ¼ cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract

For Dusting & Decoration

• Powdered sugar (for dusting)
• Lemon slices (for topping)

Instructions

Step 1: Prepare the Pan

1. Preheat oven to 325°F (160°C).
2. Line a 9-inch round springform pan with parchment paper and lightly grease the sides.

Step 2: Mix the Dry Ingredients

1. In a bowl, sift together flour, baking powder, and salt.
2. Set aside.

Step 3: Whip the Eggs & Sugar

1. In a large mixing bowl, beat eggs and sugar with an electric mixer until pale, thick, and fluffy (about 3–4 minutes).

Step 4: Add Wet Ingredients

1. Slowly add the melted butter, lemon juice, zest, and vanilla extract.
2. Mix gently until incorporated.

Step 5: Alternate Dry & Milk

1. Gradually fold in the flour mixture in small additions.
2. Slowly pour in the warm milk while whisking constantly.

• The batter will look quite thin – this is normal, as it will set into custard while baking.

Step 6: Bake

1. Pour the batter into the prepared pan.
2. Bake for 50–60 minutes, or until the top is golden and slightly firm to the touch.

• The center will jiggle a little but will set while cooling.

Step 7: Cool & Decorate

1. Allow the cake to cool completely in the pan before removing.
2. Dust generously with powdered sugar.
3. Garnish with fresh lemon slices.

Serving

• Slice gently with a sharp knife (the custard inside is delicate).
• Serve chilled or at room temperature.

History

This cake is inspired by traditional magic custard cakes, which separate into layers while baking. It’s believed to have originated in Europe, later adapted with different flavors like chocolate, vanilla, and lemon.

Benefits

• Refreshing, tangy lemon flavor.
• Light, creamy texture – perfect for hot days.
• Easy to make with simple ingredients.
• Looks beautiful and elegant for special occasions.

Formation (Baking Science)

• The thin batter separates during baking into three layers: a soft crust, creamy custard center, and fluffy sponge top.
• The eggs and warm milk help create this custard-like texture naturally.

Nutrition (per slice, 1/10 of cake – approx.)

• Calories: 240
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 10 g
• Fiber: 1 g
• Sugar: 20 g

Lovers of This Cake

• Lemon dessert lovers
• Custard and pudding fans
• Anyone who enjoys light, refreshing cakes

Conclusion

This Creamy Lemon Custard Cake is a magical dessert that separates into layers while baking – giving you a buttery crust, velvety custard, and airy sponge all in one bite. Easy to make, elegant to serve, and absolutely delicious. Perfect for lemon lovers everywhere