Hello, dear friends! It’s Mckayla, and I’m thrilled to share with you a delightful recipe perfect for brightening up gloomy days or celebrating sunny ones.
Today, we’re diving into the world of Lemon Custard Cake, a timeless dessert evoking fond memories of Sunday dinners at grandma’s and picnics in the great outdoors. This dessert isn’t just a treat for your taste buds; it’s a tribute to cherished traditions. Let’s get baking and add a burst of zesty lemon to your table!
This Lemon Custard Cake is fantastic on its own, but for a complete dessert experience, try it with a dollop of whipped cream or a scoop of vanilla ice cream. Adding a handful of fresh berries brings a pop of color and a juicy complement to the tangy lemon. And for the adults, a hot cup of tea or a glass of sweet moscato elevates this dessert into a true celebration.
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 butter, softened
- 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
