This Easy Lemon Custard Cake is a treat with its fluffy, moist texture and a zingy lemon flavor. Just the right balance of sweet and tart, it brightens up any day!
You’ll love the simple one-bowl prep! I can’t resist a slice with a cup of tea—it’s the perfect afternoon pick-me-up. Who knew lemon could be this cozy? 🍋☕
Key Ingredients & Substitutions
Self-Raising Flour: This helps the cake rise beautifully. If you don’t have it, you can make your own by adding 1 1/2 teaspoons of baking powder to 1 cup of all-purpose flour.
Unsalted Butter: For best flavor, I prefer unsalted so I can control the salt levels. If you need a dairy-free option, melted coconut oil works nicely here!
Fresh Lemon Juice and Zest: Fresh lemons bring the best flavor. If you’re out of fresh lemons, you can use bottled lemon juice, but the taste may not be as vibrant. Avoid extracts, as they lack the fresh zing!
Caster Sugar: This fine sugar dissolves easily, making for a smoother batter. You can substitute with granulated sugar; just be sure to mix well to avoid graininess.
How Do I Ensure the Custard Layer Forms Perfectly?
The custard layer forms as the cake bakes, which is a magical process! Here are my tips for success:
- Mix the wet and dry ingredients separately before combining; this helps prevent over-mixing.
- When you bake, avoid opening the oven door too early; this can interrupt the rising process.
- Let the cake cool slightly after baking; it’s during this time that the custard thickens more.
- Serve warm! The custard is creamy and delicious when served fresh out of the oven.
With these tips, your lemon custard cake will turn out beautifully. Enjoy your baking journey!
Easy Lemon Custard Cake
Ingredients You’ll Need:
- 1 cup self-raising flour
- 1 cup caster sugar
- 2 large eggs
- 125 g (1/2 cup) unsalted butter, melted and cooled slightly
- 1/2 cup milk
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Icing sugar, for dusting
How Much Time Will You Need?
This delicious Lemon Custard Cake will take about 10 minutes for preparation and around 30 to 40 minutes for baking. Once baked, allow it to cool for a few minutes before serving. Total time is roughly 50 minutes, but the end result is totally worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 180°C (350°F). While it’s warming up, grease and flour an 8-inch square baking dish or any similar sized ovenproof dish. This will help your cake come out easily without sticking!
2. Make the Batter:
In a large mixing bowl, whisk together the eggs and caster sugar until the mixture is pale and fluffy. This is important as it helps to incorporate air into your batter for a light and fluffy cake!
3. Mix in Wet Ingredients:
Next, add the melted butter, milk, lemon juice, the lemon zest, and vanilla extract to the egg mixture. Stir everything together gently until well combined.
4. Combine Dry Ingredients:
Sift the self-raising flour and salt together to avoid clumps, and then fold it gently into the wet mixture. Be careful not to over-mix; just stir until there are no lumps.
5. Bake the Cake:
Pour the batter into your prepared baking dish and pop it in the preheated oven. Bake for about 30 to 40 minutes, or until the top is golden brown and feels springy to the touch.
6. Let it Cool:
Once baked, take the cake out and let it cool for a few minutes. During this time, the custard layer will form beautifully underneath the cake layer.
7. Serve:
Before serving, dust a light coating of icing sugar over the cake for an extra touch of sweetness. Enjoy your lemon custard cake warm to appreciate the creamy custard beneath the fluffy top. For an added treat, consider a dollop of whipped cream or a scoop of vanilla ice cream on the side!
Enjoy this delightful, tangy lemon custard cake that’s moist, tender, and full of sunshine flavor!
FAQ for Easy Lemon Custard Cake
Can I Use All-Purpose Flour Instead of Self-Raising Flour?
Yes, you can! If using all-purpose flour, add 1 1/2 teaspoons of baking powder for every cup of flour to help the cake rise properly.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Store it wrapped in plastic wrap at room temperature. Reheat gently in the microwave before serving, or enjoy it at room temperature.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy it cold, or warm it slightly in the microwave to revive the custard texture!
What Can I Serve with This Cake?
This cake is delicious on its own, but you can also pair it with whipped cream, vanilla ice cream, or fresh berries for an extra treat!
