This Lemon Custard Cake is a perfect harmony of light, fluffy cake and creamy, zesty filling. The freshness of lemon and the richness of custard create a balanced dessert that’s both indulgent and refreshing. Simple yet sophisticated, it’s sure to become a favorite in your household. Give it a try, and you’ll see why it’s a timeless classic!
Frequently Asked Questions:
Can I use lemon extract instead of lemon zest?
Yes, but fresh lemon zest offers a brighter flavor.
Can I make this cake dairy-free?
Yes, substitute dairy-free milk for the custard and cake.
Can I use a different oil?
You can use any neutral oil, like vegetable or canola oil.
How long does the cake need to cool before adding custard?
Let the cake cool completely, around 30-40 minutes.
Can I freeze this cake?
The cake can be frozen, but the custard should be added fresh.
What size pan should I use?
A standard 9-inch round or square pan works well for this recipe.
Can I use store-bought custard?
Yes, but homemade custard adds a richer, fresher taste.
Can I make the custard in advance?
Yes, prepare the custard up to 1 day in advance and refrigerate.
Can I add other flavors to the custard?
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