Description
A delightful dessert featuring a warm lemon curd center, perfect for summer gatherings and family feasts.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 cup whole milk
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or individual ramekins.
- In a large mixing bowl, whisk together melted butter, sugar, and eggs until smooth. Add in milk, lemon juice, and lemon zest; stir until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until just blended.
- Pour the batter into the prepared pan. Bake for about 30-35 minutes for the round cake or 20-25 minutes for ramekins, or until golden brown and a toothpick comes out clean.
- Once cooled, carefully invert the cake. Use a spoon to create a small hollow in the center, filling it with extra lemon curd for the ‘eruption’ effect when served.
Notes
For added twist, toss in berries, or make it gluten-free with a flour blend. Chill before serving for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg