Lemon Custard Cake Simple and Flavorful Delight

Ingredients

• 1 cup granulated sugar
• 1 2/3 cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon lemon zest
• 1 4 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 2 teaspoon baking powder
• 1 4 teaspoon salt
• 2 cups milk
• 0 optional Powdered sugar for dusting
• 0 optional Fresh berries for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a round 9-inch cake pan.
2. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Add the lemon zest and lemon juice to the mixture. Stir until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
7. Pour the batter into the prepared cake pan and smooth the surface.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, dust the top with powdered sugar and garnish with fresh berries if desired.