Easy Magic Custard Lemon Cake
A delightful dessert with creamy layers and a refreshing lemon zing that will wow your guests.
Ingredients
For the cake
- 4 large eggs Room temperature for best results
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour Sifted
- 1/4 cup lemon juice Use fresh for the best flavor
- Zest of 1 lemon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Add the milk, melted butter, and vanilla extract, mixing until fully incorporated.
- Sift in the flour and salt, then gently fold in the lemon juice and lemon zest until the batter is smooth.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a while before transferring it to a wire rack.
Serving
- Once cooled, cut the cake into squares and serve. Optionally, sprinkle powdered sugar on top and garnish with fresh mint leaves or lemon slices.
Notes
For variations, consider adding fresh berries, coconut, or chocolate to the batter. Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.