Description
This zesty and creamy lemon custard cake is a simple dessert that combines tangy lemon flavor with a soft, custardy texture.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 1/2 cups milk
- Zest of 2 lemons
- Juice of 2 lemons
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (163°C). Grease an 8×8 inch baking dish.
- In a large bowl, beat the eggs and sugar until pale and creamy.
- Add the melted butter, flour, milk, lemon zest, and lemon juice. Mix until well combined.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until the top is golden and the center is set.
- Allow the cake to cool completely before dusting with powdered sugar and serving.
Notes
For the best flavor, use fresh lemons. This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 6g