These baby lemon custard cakes taste like they came from a bakery. They have that old-fashioned charm that can’t be faked. One bite, and everyone wants more.
¾ cup of whole milk (less milk makes the center thicker)
Three big eggs at room temperature
½ cup of sugar in granules
⅓ cup of flour for all purposes
2 tablespoons of cornstarch (for the thick layer of custard)
¼ teaspoon of salt
2 tablespoons of melted and cooled butter
Fresh lemon juice, ½ cup
1 tablespoon of fresh lemon zest
1 teaspoon of vanilla essence
Sugar in powder form for dusting
How to do it:
1. Set your oven to 325°F. The lower temperature is what makes the custard center creamy.
2 .Make sure to grease a standard muffin tin very well; this will help the lemon custard cakes release easily.
3. In a mixing bowl, whisk the eggs and sugar together until they are smooth and well mixed. Don’t beat in too much air.
4. Blend the melted butter, fresh lemon juice, lemon zest, and vanilla together until the mixture is completely smooth.5. In a separate bowl, whisk together the flour, cornstarch, and salt.Use a whisk to blend the dry ingredients into the wet mixture until they are all mixed together.
7. Slowly add the milk while whisking until the batter is smooth and thin.
8. Let the batter sit for 5 minutes.This helps everything settle down nicely.
9. Put about 3/4 of the way full in each muffin cup.
10. Bake for 28 to 32 minutes, or until the rims are firm but the interiors still jiggle a little like cheesecake. Don’t bake until they are completely firm.
Let the custard cool fully in the pan, then put it in the fridge for at least two hours before serving.This will create a rich, velvety center.
Before you dig in, dust the tops generously with powdered sugar. These delightful, homemade lemon custard cakes are especially wonderful when enjoyed straight from the fridge on a warm afternoon.
Bakery-Style Baby Lemon Custard Cakes
