This marks my fourth attempt at baking this cake, and it continues to be our preferred choice!
Greetings, lovely folks! Mckayla here, ready to share a delightful slice of happiness. Today, I present to you a delightful Lemon Custard Cake—a culinary gem cherished in family recipe boxes across the heartland for decades. This dessert evokes memories of Sunday dinners at grandma’s and picturesque picnics in the countryside. As much a sensory delight as a nod to tradition, it’s the perfect recipe to sweeten your family time. So, let’s dive into the baking process and add a burst of zest to your table!
While our Lemon Custard Cake is a delight on its own, consider enhancing your dessert spread by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries not only add color but also a juicy burst that complements the tangy lemon. And for the adults, a cup of hot tea or a glass of sweet moscato can elevate the dessert experience.
Lemon Custard Cake
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 tablespoons softened butter
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
Directions:
