This rich and creamy Sunday Morning Custard Cake is a nostalgic dessert with a golden buttery crust and a smooth, velvety custard filling. It’s simple, comforting, and perfect with a cup of coffee.
Ingredients
For the Crust
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
For the Custard Filling
2 cups whole milk
½ cup granulated sugar
3 large eggs
¼ cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon vanilla extract
½ teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
In a bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter, egg, and vanilla. Mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan.
In another bowl, whisk together the milk, sugar, eggs, flour, melted butter, vanilla, and lemon zest until smooth.
Pour the custard mixture gently over the crust.
Bake for 40–50 minutes, or until the custard is set and the top is lightly golden.
Remove from the oven and allow the cake to cool completely.
Refrigerate for at least 2 hours before slicing.
Serving
Dust the top with powdered sugar before serving. This cake is delicious chilled or slightly cooled and pairs beautifully with coffee or tea.
Storage
Store covered in the refrigerator for up to 4 days.
Conclusion
This Creamy Sunday Morning Custard Cake is a comforting old-fashioned dessert with a buttery crust and silky custard center. It’s easy to make and perfect for sharing with family and friends.
