This Lemon Custard Cake is a delightful combination of soft, buttery cake and smooth, tangy custard, creating a dessert that’s both refreshing and indulgent. The bright lemon flavor shines through in every bite, balanced perfectly with the sweetness of the cake layer.
Ingredients:
- For the Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Custard Layer:
- 2 cups whole milk
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon lemon extract
- For the Topping:
- Powdered sugar for dusting
Instructions:
- Prepare the Cake Layer:
- Preheat your oven to 350Β°F (175Β°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the flour and lemon zest, mixing until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- Prepare the Custard Layer:
- In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually add the milk and lemon juice, whisking constantly.
- Cook the mixture over medium heat, stirring continuously, until it thickens and comes to a gentle boil.
- Remove from heat and stir in the lemon extract.
- Pour the custard evenly over the cake layer in the baking dish.
- Bake the Cake:
- Bake the cake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cake to cool completely before refrigerating for at least 2 hours.
- Serve:
- Dust the top with powdered sugar before slicing and serving.
