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Lemon Custard Cake

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A delightful gluten-free cake featuring a light and airy texture with a creamy custard base, perfect for gatherings or weeknight desserts.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 cup all-purpose gluten-free flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the granulated sugar and softened butter in a mixing bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest.
  5. Whisk together the flour, baking powder, and salt in another bowl.
  6. Gradually mix the dry ingredients into the wet ingredients until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Dust with powdered sugar before serving if desired.

Notes

Ensure all ingredients are certified gluten-free to avoid hidden gluten contaminants. Use fresh lemons for the best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-custard-cake/