Lemon Custard Cake Recipe

Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan. For easier removal, line the pan with parchment paper.
Sift together the flour, baking powder, and salt.
In a large bowl, cream the sugar, butter, and oil until light and fluffy. Blend in the egg yolks one at a time, then add the vanilla extract and lemon zest.
Gradually mix in the dry ingredients, alternating with the lemon juice and milk, until the batter is smooth.
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan before removing it, then cool completely on a wire rack.
Dust with powdered sugar before serving.
Variations & Tips:
Citrus Twist: Substitute lemon with orange for a different flavor.
Dairy-Free Option: Use almond or coconut milk and dairy-free butter.
Custard Layer: For a more pronounced custard layer, separate the mixtures and bake for less time.
Storage: Store leftovers in the fridge in an airtight container.
Enjoy this delightful dessert that brings joy and sweetness to any occasion. Happy baking, and remember, every meal is an opportunity to create lasting memories with loved ones!