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

 

Hello, my lovely friends! It’s Mckayla, and I’m here to share a delightful recipe that’s perfect for brightening up those gloomy days or celebrating the sunny ones. Today, we’re going to whip up a delicious Lemon custrad Cake, a timeless dessert that harks back to fond memories of Sunday dinners at grandma’s and picnics in the great outdoors. This dessert is not just a treat for your taste buds; it’s a tribute to cherished traditions. Let’s start baking and add a burst of zesty lemon to your table!

This Lemon Custard Cake is fantastic by itself, but for a complete dessert experience, try it with a dollop of whipped cream or a scoop of vanilla ice cream. Adding a handful of fresh berries brings a pop of color and a juicy complement to the tangy lemon. And for the adults, a hot cup of tea or a glass of sweet moscato elevates this dessert into a true celebration.

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

Instructions:

 

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