This is the 4th time I’ve baked this cake and it’s still our favorite!

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Howdy, lovelies! It’s Mckayla here, and today I’m going to share a sweet little slice of sunshine, perfect for bringing a bit of joy to those gray days or for celebrating the bright ones. We’re talking about a scrumptious Lemon Custard Cake—a dessert that’s been a staple for decades in family recipe boxes across the heartland. This dessert reminds us of Sunday dinners at grandma’s house and picnics in the countryside. It’s as much a treat for the senses as it is a nod to tradition, and it’s just the recipe you need when you’re looking to sweeten up your family time. So, let’s get baking, and bring a little zest to your table!
Our Lemon Custard Cake is delightful all on its own, but if you’re thinking about how to make a full dessert spread, I’d recommend pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of fresh berries not only adds color but also a juicy burst that complements the tangy lemon. And for the grown-ups, a cup of hot tea or a chilly glass of sweet moscato can turn dessert into a real occasion.

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

Directions:

1. Preheat your oven to 350 degrees F and lightly grease an 8-inch cake pan. Sometimes I like to line it with parchment paper for easy removal—just a little trick for you.

2. Sift together the flour, baking powder, and salt in a medium bowl.

3. In a large bowl, beat the sugar, butter, and oil until they’re just like a summer day—light and fluffy. Blend in the egg yolks one at a time, then stir in the vanilla extract and lemon zest.