Lemon Custard Cake

Indulge your taste buds in the exquisite delight of our Lemon Custard Cake, a tantalizing dessert that beautifully combines the tangy zest of lemon with the creamy richness of custard. Each decadent layer offers a symphony of flavors and textures, with a moist and tender cake base complemented by a velvety smooth custard filling infused with vibrant lemon essence. Perfect for any occasion, this cake is a refreshing twist on a classic favorite, guaranteed to leave a lasting impression on every palate. Treat yourself and your loved ones to the irresistible allure of our Lemon Custard Cake, a true culinary masterpiece that promises to elevate any dessert experience.



– 1 1/2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 1 cup granulated sugar

– 2 tablespoons butter, softened

– 1/4 cup vegetable oil

– 3 large eggs, separated

– 1 teaspoon vanilla extract

– 2 teaspoons lemon zest

– 1/3 cup fresh lemon juice

– 1 1/4 cups whole milk

– Powdered sugar for dusting



1. Preheat your oven to 350 degrees F and lightly grease an 8-inch cake pan. Sometimes I like to line it with parchment paper for easy removal—just a little trick for you.


2. Sift together the flour, baking powder, and salt in a medium bowl.


3. In a large bowl, beat the sugar, butter, and oil until they’re just like a summer day—light and fluffy. Blend in the egg yolks one at a time, then stir in the vanilla extract and lemon zest.


4. Now, add the dry ingredients to the sugar mixture in increments, alternating with the lemon juice and milk. Stir until it’s as smooth as a calm lake at dawn.







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