Melt-in-Your-Mouth Lemon Cake in 15 Minutes

In a small saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.

Gradually add milk, stirring constantly.

Heat over medium heat until the mixture thickens. Remove from heat and stir in lemon zest, lemon juice, and butter. Set aside to cool slightly.

Make the Cake Batter:

In a bowl, beat the eggs and sugar until fluffy.

Gently fold in flour and baking powder until just combined.

Add melted butter and vanilla extract, mixing until smooth.

Assemble & Cook:

Preheat a non-stick skillet or small baking dish over low-medium heat.

Pour half of the cake batter into the pan and spread evenly.

Spoon the lemon custard over the batter, leaving a small border.

Pour the remaining cake batter on top, covering the custard.

Cover and cook on very low heat for 10–12 minutes, or until a toothpick comes out clean.

Cool & Serve:

Let the cake cool for a few minutes before slicing.

Dust with powdered sugar and garnish with lemon slices or zest if desired.

Serving & Storage Tips