Effortless Lemon Custard Cake (Print Version)
# Ingredients:
→ Things You'll Need for the Cake
01 -
1/2 teaspoon baking powder
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1/2 cup unsalted butter, melted
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1 1/2 cups whole milk
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1/4 teaspoon salt
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1/4 cup fresh lemon juice
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2 teaspoons freshly grated lemon peel
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1/2 cup all-purpose flour
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3 large eggs
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1 cup white sugar
# Instructions:
01 -
First off, set your oven to 325°F and let it start warming up. Butter your 9-inch round pan or use a quick spray of cooking oil. I recommend laying a parchment paper circle on the bottom, making things super simple when you take it out later. No parchment? Just sprinkle some flour over the greased pan instead.
02 -
Use a large bowl to stir the melted butter and sugar together until smooth. Crack in the eggs, one at a time, mixing well after tossing in each one. Now comes the zippy part—add the freshly squeezed lemon juice and zest, stirring until it all blends nicely. By now, your kitchen probably smells heavenly!
03 -
In another bowl, toss the flour, salt, and baking powder together with a whisk until evenly mixed. Slowly stir this dry mix into your wet ingredients a little at a time. Be gentle—stop mixing as soon as it’s all combined! You’re looking for a liquidy batter, not something thick.
04 -
Gradually drizzle in the milk while stirring lightly. Don't worry when the mixture becomes super runny. That's how it’s supposed to look because it’s the secret behind getting those two cool layers—cake and custard—after baking. Finish up with a gentle stir to make sure everything's mixed in.
05 -
Carefully pour that runny batter into your greased pan and place it in the oven. Let it bake for around 50-60 minutes. Check for signs it’s done—like its lovely golden top or a toothpick coming out clean after a poke. The sides may pull away from the pan, which is a sure signal it’s ready.
06 -
Bring the pan out of the oven and leave it alone for about 10 minutes to let everything settle properly. Gently remove the cake from the pan and set it on a plate or rack to completely cool. You’ll notice the base has transformed into a creamy custard while the top remains fluffy light. Cut slices and serve them either warm or cooled. Tastes great both ways!
# Notes:
01 -
This cake magically separates into two layers—airy cake above and silky custard below—once baked.
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Freshly squeezed lemon juice and zest make a big flavor difference, so skip bottled juice for this one!
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Serve it plain or sprinkle powdered sugar on top if you want that extra sweet finish—it also looks beautiful.
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Store any leftovers covered in the fridge. The custard layer requires it. It'll keep fine for up to 3 days!