Description
A delicious lemon cake with a creamy lemon custard filling, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup milk
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 2 large eggs
- 1 cup milk
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tbsp unsalted butter
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and lemon zest.
- Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool slightly.
- For the lemon custard: In a saucepan, whisk together sugar, cornstarch, and eggs. Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in lemon juice, zest, and butter. Let cool slightly.
- Assemble: Once cake is slightly cooled, carefully cut in half horizontally.
- Spread lemon custard evenly over the bottom layer and place the top layer back.
- Chill in the fridge for at least 1 hour before serving.
- Dust with powdered sugar before serving, if desired.
Notes
- Ensure the ingredients are at room temperature for better mixing.
- You can also add lemon slices on top for decoration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg