Are you craving a dessert that's both light and decadent? Look no further! This lemon custard cake recipe is the perfect balance of tangy lemon zest and creamy custard, creating a delightful treat that's surprisingly easy to make. It's the ideal homemade dessert for any occasion, from casual weeknight dinners to elegant gatherings. This recipe offers a delicious and refreshing alternative to heavier cakes, making it a perfect choice for those seeking healthy meals without sacrificing flavor.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Lemon Custard:
- 1 cup (240ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) fresh lemon juice
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons (15g) cornstarch
- Zest of 1 lemon
Instructions:
Get started with the cake:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your cake will bake evenly and release easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Having your dry ingredients pre-measured saves time and ensures a smooth baking process.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, resulting in a lighter and fluffier cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Pour the batter into the prepared pan and spread evenly.
Now for the luscious lemon custard:
- In a medium saucepan, whisk together the milk, sugar, and lemon juice. Heat over medium heat until the sugar dissolves.
- In a separate bowl, whisk together the eggs, egg yolks, and cornstarch until smooth.
- Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in the lemon zest.
Bringing it all together:
- Pour the lemon custard evenly over the cake batter in the pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. This allows the custard to set properly.
Tips for the Best Lemon Custard Cake:
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the cake batter, as this can result in a tough cake.
- Make sure the custard is cooked thoroughly to prevent foodborne illness.
- For an extra special touch, dust the cooled cake with powdered sugar before serving.
Variations:
- Add blueberries or raspberries to the cake batter for a fruity twist.
- Substitute the buttermilk with milk and a tablespoon of lemon juice or vinegar.
- Use a different citrus fruit, such as orange or lime, instead of lemon.
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 50-60g
- Sugar: 30-40g
This lemon custard cake is a delightful quick dinner dessert or a perfect addition to any meal. Enjoy the vibrant flavors and the ease of making this delicious dish! It's sure to become a new favorite among your easy recipes collection. This recipe is a great example of delicious dishes that are also healthy meals.