There’s something truly magical about a Lemon Custard Cake that’s creamy and full of vibrant flavor. It takes me back to my childhood in Asheville, North Carolina, where our kitchen was a joyful place, bustling with the energy of family life. My grandmother, with her knack for turning simple ingredients into extraordinary dishes, would have loved this recipe. It’s a dessert that embodies the warmth, creativity, and love that I believe cooking should always be about. I’m Sofia Martinez, and today I’m excited to share this delightful recipe with you, bringing a touch of nostalgia and a whole lot of flavor to your table.
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Why You’ll Love This Lemon Custard Cake Creamy
What makes this Lemon Custard Cake creamy and utterly irresistible is its perfect balance of tart and sweet. Growing up, I always admired how my abuela could create such vibrant flavors with the simplest ingredients. This cake mirrors those childhood memories, combining the bright zest of lemons with a smooth, velvety custard that melts in your mouth. It’s an ideal dessert for both special occasions and everyday indulgence. The beauty of this cake lies in its simplicity — it’s easy to make and even easier to enjoy. Whether you’re a beginner or an experienced baker, this recipe promises to delight your senses and impress your guests.
Ingredients You’ll Need for This Lemon Custard Cake Creamy
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs, separated
- 1 1/2 cups whole milk
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Feel free to substitute whole milk with a plant-based alternative like almond or oat milk if you’re looking for a dairy-free option. The key is to maintain the creamy consistency that makes this cake so special.
Nutrition Facts
- Calories: 320 per serving
- Protein: 6g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 32g
- Sodium: 110mg
This nutrition breakdown is based on realistic portions, making it a balanced treat that fits into most diets with ease. Remember, cooking is about joy and balance, just like my family taught me.
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Luscious Lemon Custard Cake: A Creamy Dream Delight
Learn how to make delicious Lemon Custard Cake Creamy. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs, separated
- 1 1/2 cups whole milk
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Feel free to substitute whole milk with a plant-based alternative like almond or oat milk if you’re looking for a dairy-free option. The key is to maintain the creamy consistency that makes this cake so special.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking dish or line it with parchment paper.
- In a mixing bowl, whisk the egg yolks with sugar until pale and creamy. This step reminds me of the patience my abuela had when making her desserts.
- Add in the melted butter and vanilla extract, mixing well to combine.
- Stir in the lemon juice, lemon zest, and milk. The aroma of fresh lemons always transports me back to sunny afternoons in my grandmother’s garden.
- Gradually add flour and salt, stirring until just combined. Be careful not to overmix; we want the cake to remain light and airy.
- In a separate bowl, beat the egg whites until stiff peaks form. This step adds a layer of texture, similar to the fluffy clouds of meringue I used to watch my grandmother make.
- Gently fold the egg whites into the lemon mixture in thirds, making sure not to deflate the batter.
- Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
- Bake for 40-50 minutes or until the top is lightly golden and the center is set but still slightly jiggly. This is the hardest part — waiting patiently for that first bite!
- Allow the cake to cool in the dish for at least 30 minutes before dusting with powdered sugar and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Lemon Custard Cake Creamy
- Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking dish or line it with parchment paper.
- In a mixing bowl, whisk the egg yolks with sugar until pale and creamy. This step reminds me of the patience my abuela had when making her desserts.
- Add in the melted butter and vanilla extract, mixing well to combine.
- Stir in the lemon juice, lemon zest, and milk. The aroma of fresh lemons always transports me back to sunny afternoons in my grandmother’s garden.
- Gradually add flour and salt, stirring until just combined. Be careful not to overmix; we want the cake to remain light and airy.
- In a separate bowl, beat the egg whites until stiff peaks form. This step adds a layer of texture, similar to the fluffy clouds of meringue I used to watch my grandmother make.
- Gently fold the egg whites into the lemon mixture in thirds, making sure not to deflate the batter.
- Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
- Bake for 40-50 minutes or until the top is lightly golden and the center is set but still slightly jiggly. This is the hardest part — waiting patiently for that first bite!
- Allow the cake to cool in the dish for at least 30 minutes before dusting with powdered sugar and serving.
Tips for Making the Best Lemon Custard Cake Creamy
For the best results, ensure that your ingredients, particularly the eggs and milk, are at room temperature. This helps the custard achieve that perfect creamy consistency. Remember, cooking is an art, and each step is a brushstroke that contributes to the final masterpiece. My grandmother taught me that confidence in the kitchen often comes from trusting the process and your own instincts. If the custard feels a bit runny at first, give it time to set. Patience truly is a virtue in baking!
Serving Suggestions and Pairings
This Lemon Custard Cake creamy and delicious, pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of elegance, garnish with fresh berries or a sprig of mint. It’s a perfect dessert to conclude a meal of grilled fish or a light pasta, reminiscent of those summer evenings spent dining al fresco with my family. The balance of flavors makes it versatile enough to be enjoyed with a cup of tea or as a standalone treat.
Storage and Reheating Tips
To store your Lemon Custard Cake, cover it tightly with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to three days. If you’d like to enjoy it warm, a quick reheat in a low oven (around 250°F) for 10 minutes will bring back its fresh-out-of-the-oven taste. Just like the recipes my grandmother passed down, this cake is meant to be shared, so don’t hesitate to savor it with those you love.
Frequently Asked Questions
What are the main ingredients for Lemon Custard Cake Creamy?
The main ingredients for Lemon Custard Cake Creamy include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Lemon Custard Cake Creamy?
The total time to make Lemon Custard Cake Creamy includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Lemon Custard Cake Creamy ahead of time?
Yes, Lemon Custard Cake Creamy can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Lemon Custard Cake Creamy?
Lemon Custard Cake Creamy pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Lemon Custard Cake Creamy suitable for special diets?
Depending on the ingredients used, Lemon Custard Cake Creamy may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
In crafting this Lemon Custard Cake creamy and delightful, I’ve drawn from a lifetime of memories and lessons learned in the kitchens of my family. It’s more than just a recipe; it’s a tribute to the joy of cooking and the power of flavors to connect us to our roots and to one another. I hope this cake brings warmth and happiness to your home as it does to mine. Remember, cooking is about more than just feeding ourselves — it’s about creating moments and sharing love, one delicious bite at a time.
