Description
This Lemon Cake with Lemon Custard Sauce is a refreshing dessert that perfectly balances sweetness and tanginess. Moist and fluffy, the cake is infused with fresh lemon juice and zest, topped with a creamy custard sauce and garnished with fresh berries, making it an impressive treat for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
- Fresh berries, for serving (optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup fresh lemon juice (for custard sauce)
- Zest of 1 lemon (for custard sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, combine the whole milk, fresh lemon juice, and lemon zest. Stir gently to combine and set aside.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk and lemon mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix. The batter will be somewhat thick.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen the cake and invert it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon custard sauce. In a medium saucepan, combine 1 cup of whole milk, 1/2 cup of granulated sugar, and 3 large egg yolks (reserve the egg whites for another use).
- Whisk the mixture over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add this slurry to the warm milk mixture, whisking constantly to prevent lumps from forming.
- Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat and stir in 1/4 cup of fresh lemon juice and the zest of 1 lemon. Mix well to combine.
- Transfer the custard sauce to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to serve.
- Once the cake has completely cooled, place it on a serving plate. If desired, you can slice the cake in half horizontally to create two layers for a more elegant presentation.
- Drizzle a generous amount of the chilled lemon custard sauce over the top of the cake. If you have sliced the cake, you can also spread some custard between the layers.
- For an added touch, dust the top of the cake with powdered sugar and garnish with fresh berries, such as raspberries or blueberries, for a pop of color and flavor.
- Slice the cake into wedges and serve with additional lemon custard sauce on the side for drizzling.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- The cake can be made a day in advance and stored in an airtight container.
- Feel free to adjust the amount of lemon juice and zest according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes