Description
A light and fluffy lemon custard cake that balances tartness and sweetness, evoking memories of family gatherings and Italian baking traditions.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large fresh lemons (zest and juice)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 4 tablespoons unsalted butter (melted)
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- Whisk together the flour and sugar in a large bowl until well combined.
- In another bowl, whisk together the eggs, milk, melted butter, lemon zest, and lemon juice until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared pan and place it in the oven.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar before serving.
Notes
For a zestier flavor, add more lemon juice to the batter. Check the cake a few minutes early while baking to avoid over-browning.
