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

Serve warm for a soft, custardy texture.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently before serving to restore creaminess.

Variations

Citrus Twist: Substitute lime or orange juice and zest for a different flavor profile.

Mini Cakes: Use ramekins to make individual lemon custard cakes.

Topped with Berries: Add fresh blueberries or raspberries on top before serving.

FAQ

Q: Can I bake this in the oven instead of a skillet?
A: Yes! Bake at 350°F (175°C) for 12–15 minutes in a greased baking dish.

Q: Can I use condensed milk for a sweeter custard?
A: Absolutely! Reduce the sugar slightly to balance sweetness.

Q: Is this recipe suitable for kids?
A: Yes, but ensure the cake is cooled slightly before serving.

This Lemon Cake is light, fluffy, and bursting with citrus flavor, making it a perfect 15-minute dessert that melts in your mouth.