Unlocking the Secrets of Miss Hullings' Classic Lemon Custard Cake

Miss Hullings Lemon Custard Cake is a timeless dessert that has captured the hearts of many with its light, custardy texture and fresh lemon flavor. This classic recipe, originally kept as a closely-guarded secret, can now be shared for all to enjoy. Continue reading to discover the key ingredients, steps, and a bit of history behind this beloved cake recipe.

What is Miss Hullings Lemon Custard Cake?

Miss Hullings Lemon Custard Cake is a dessert that dates back to the early 20th century in St. Louis, Missouri. The cake is known for its light and creamy texture, a bright, zesty lemon flavor, and a perfect blend of sweet and tangy notes that make it a true classic.

The Original Recipe

The following recipe captures the essence of the cake, featuring the same traditional ingredients and methods used by the original Miss Hullings and her niece.

Ingredients

For the Cake: 1 cup sugar 1/2 cup unsalted butter, softened 3 large eggs 1 cup milk 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup fresh lemon juice Zest of 1 lemon 1 teaspoon vanilla extract For the Topping: Powdered sugar for dusting Lemon slices or zest (optional for garnish)

To begin, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar baking dish.

Steps to Make Miss Hullings Lemon Custard Cake

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a similar baking dish.

Mix the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.

Add Milk and Dry Ingredients: Gradually add the dry mixture to the creamed butter and sugar, alternating with the milk. Mix until just combined.

Incorporate Lemon: Stir in the lemon juice, lemon zest, and vanilla extract until fully incorporated.

Bake: Pour the batter into the prepared cake pan. Bake for 30-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Conclude: Once cooled, dust with powdered sugar and garnish with lemon slices or zest if desired.

Additional Tips for a More Intense Lemon Flavor

If you desire a stronger lemon flavor, feel free to increase the amount of lemon juice and zest.

Celebrate the versatility of this cake by serving it either warm or chilled. It pairs perfectly with a generous dollop of whipped cream or a sprinkle of fresh berries. Enjoy making and indulging in this delightful dessert!

Further Reading and Reflection

For those interested in delving deeper into the history and legacy of Miss Hullings Lemon Custard Cake, there are several fascinating resources available. Online articles have provided glimpses into the original recipe's secrecy, with the restaurant's niece occasionally sharing tips. Another person has even attempted to recreate the cake at home, achieving some success. The menu from Miss Hullings' restaurant is also online, offering a window into the past and the backdrop against which this iconic dessert was created. If you're curious, you can explore these resources to gain a comprehensive understanding of this beloved dessert.