Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups milk
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or a similar-sized baking pan.
- Step 2: In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- Step 3: Stir in the melted butter, milk, vanilla powder, and lemon zest until the mixture is smooth.
- Step 4: Gradually sift in the flour and salt, gently folding until just combined. Be careful not to overmix.
- Step 5: Pour the batter into the prepared baking dish and bake for approximately 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Step 6: Allow the cake to cool for a few minutes before slicing. Serve warm or at room temperature, optionally dusted with powdered sugar or topped with whipped cream. Enjoy!
Notes
- For optimal freshness, store leftover lemon custard cake in an airtight container in the refrigerator for up to 3 days.
- When reheating, warm individual slices in the microwave for about 15-20 seconds to maintain the cake's creamy texture without drying it out.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness that complements the tartness of the lemon.
- To enhance the lemon flavor, consider adding a little extra zest or a splash of fresh lemon juice to the batter – it will elevate the taste and make each bite even more refreshing!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the cake)
- Calories: 210
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 15g