Lemon Custard Cake Delightful and Simple Recipe

Ingredients

• 1 cup granulated sugar
• 1 2 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 1 4 cup freshly squeezed lemon juice
• 2 zest lemons
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 4 teaspoon salt
• 1 2 teaspoon vanilla extract
• to taste powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the milk, lemon juice, lemon zest, and vanilla extract until well combined.
5. Gradually add the lemon mixture to the butter and sugar mixture, mixing well.
6. In another bowl, sift together the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture until just combined.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until the cake is set in the center and a toothpick inserted comes out clean.
8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
9. Once cooled, dust the top of the cake with powdered sugar before serving.