Lemon Custard Cake
A light and creamy lemon cake with a custardy middle that slices beautifully when chilled, perfect for any occasion.
Ingredients
For the cake
- 2 cups Flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Sugar
- 4 large Eggs
- 1/2 cup Butter (or neutral oil)
- 1 cup Milk (or buttermilk)
- 2 tablespoons Fresh lemon zest
- 1/2 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
For the filling
- 1 cup Lemon curd Homemade or store-bought
Optional toppings
- to taste Powdered sugar For dusting
- to taste Whipped cream For serving
- to taste Berries e.g., blueberries or raspberries
- 1 cup Quick lemon glaze Made with powdered sugar and lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or deep 9-inch round pan. Line the bottom with parchment if possible.
- In one bowl, mix your dry ingredients (flour, baking powder, salt, and sugar). In another bowl, mix your wet ingredients (eggs, butter, milk, lemon zest, lemon juice, and vanilla).
- Combine the dry and wet ingredients gently until there is no visible flour. Do not overmix.
- Pour the batter into the prepared pan and bake until the center springs back and a toothpick comes out mostly clean, about 30 minutes.
- Cool the cake completely before adding any lemon curd filling.
Assembly
- Once the cake is cool, slice it in half horizontally to create a filling layer.
- Spread the lemon curd on the bottom layer and place the top layer back on.
- Chill the assembled cake for at least 2 hours before slicing for clean edges.
Serving
- Dust the cake with powdered sugar and garnish with lemon zest curls before serving.
- You can add fresh berries or a spoon of whipped cream on each slice as a delicious topping.
Notes
Using fresh lemons and ensuring the cake is chilled before slicing leads to clean cuts. Do not overbake to keep the cake moist.