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Lemon Custard Cake

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Indulge in the delightful fusion of citrusy lemon and creamy custard with this exquisite Lemon Custard Cake recipe. Perfect for any occasion, this homemade treat is bound to elevate your dessert experience. Follow these simple steps to create a decadent delight that will impress your friends and family.

Ingredients:

  • 4 eggs, separated
  • 1 tablespoon water
  • 3/4 cup sugar
  • 1 cup milk
  • Zest and juice of 1 lemon
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon cream of tartar
  • Powdered sugar for dusting

Directions:

this recipe
  1. Preheat your oven to 325°F (160°C) and prepare an 8-inch cake pan by lining it with parchment paper.
  2. In a large bowl, beat egg yolks with water until smooth. Gradually add sugar, beating until fluffy. Mix in lemon zest, lemon juice, and melted butter.
  3. Stir in flour until evenly combined. Gradually add milk, stirring continuously.
  4. In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the lemon mixture.
  5. Pour batter into the prepared cake pan. Bake for 40-45 minutes, or until the top is golden and the center is set.
  6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Tips:

  • Ensure that your egg whites are beaten until stiff peaks form for a light and fluffy texture.
  • Zest your lemon before juicing it to make the process easier.
  • For a decorative touch, sift powdered sugar over the cooled cake just before serving.
  • Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion:
In just over an hour, you can create a Lemon Custard Cake that bursts with zesty flavor and creamy goodness. Whether you’re hosting a gathering or simply craving a sweet treat, this dessert is sure to satisfy. Enjoy the aroma as it bakes and delight in each luscious bite of this homemade masterpiece.

  1. Can I use store-bought lemon juice instead of fresh lemon juice for this recipe?
    While fresh lemon juice is preferable for its vibrant flavor, you can substitute store-bought lemon juice if necessary. However, be mindful that store-bought lemon juice might not provide the same level of freshness and acidity as freshly squeezed juice. Adjust the quantity to taste, as bottled lemon juice can vary in intensity. Additionally, consider incorporating a bit of lemon zest to enhance the lemony aroma if using bottled juice.
  2. What should I do if my cake is not fully set in the center after the recommended baking time?
    If your cake is not fully set in the center after the specified baking time, continue baking it in five-minute increments until a toothpick inserted into the center comes out clean. Tent the cake with foil if the top begins to brown too much during extended baking. Ensure that your oven temperature is accurate and that you’re using the correct pan size, as variations in equipment can affect baking times. Additionally, avoid opening the oven door too frequently during baking, as this can cause temperature fluctuations that may impact the cake’s texture.
  3. Can I make this cake in advance? How should I store it?
    Yes, you can make this Lemon Custard Cake in advance. Once completely cooled, store it in an airtight container or tightly wrap it in plastic wrap. Refrigerate the cake for up to three days. Before serving, allow the cake to come to room temperature for optimal texture and flavor. Alternatively, you can freeze the cake for longer storage. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw the cake overnight in the refrigerator before bringing it to room temperature.
  4. What can I do if I don’t have cream of tartar on hand?
    Cream of tartar helps stabilize whipped egg whites and contributes to their volume and texture. If you don’t have cream of tartar, you can substitute it with an equal amount of white vinegar or lemon juice. Add the vinegar or lemon juice to the egg whites while beating them. Keep in mind that the flavor profile may slightly differ, but the overall function of stabilizing the egg whites will remain the same. Alternatively, you can omit cream of tartar altogether, but be prepared for potentially softer peaks in your whipped egg whites, which may affect the cake’s texture.
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Lemon Custard Cake

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 55 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
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Description

This Lemon Custard Cake is a light and zesty dessert with three distinct layers: a soft sponge on top, creamy custard in the middle, and a dense layer at the bottom. It’s perfect for lemon lovers looking for a refreshing, elegant treat!

Ingredients

Units Scale

For the Cake Batter:

  • 1/2 cup unsalted butter (melted and cooled)
  • 1 cup granulated sugar
  • 4 large eggs (separated)
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup all-purpose flour
  • 2 cups whole milk (warmed)
  • 1/4 tsp salt

For Dusting and Garnish:

  • Powdered sugar (for dusting)
  • Fresh lemon slices or zest (optional)

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish and line it with parchment paper for easy removal.

  2. Separate the Eggs:

    • In a clean bowl, separate the egg whites from the yolks. Beat the egg whites with an electric mixer until stiff peaks form. Set aside.

  3. Prepare the Batter:

    • In a large mixing bowl, whisk the egg yolks, sugar, and vanilla extract until light and creamy.
    • Add the melted butter, lemon zest, and lemon juice, mixing until combined.
    • Gradually add the flour and salt, mixing until smooth.

  4. Incorporate Milk:

    • Slowly add the warmed milk to the batter, whisking continuously to ensure a smooth mixture. The batter will be very thin—this is normal.

  5. Fold in the Egg Whites:

    • Gently fold the beaten egg whites into the batter in batches. It’s okay if some lumps remain; this helps create the layers.

  6. Bake the Cake:

    • Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until the top is golden and the cake is set. The middle may still jiggle slightly, which is fine.

  7. Cool and Serve:

    • Let the cake cool completely in the pan. Once cool, dust with powdered sugar, slice, and garnish with fresh lemon slices or zest if desired.

 

Notes

  • Use room-temperature ingredients for the best results.
  • For extra tang, increase the lemon juice slightly and reduce the milk by the same amount.
  • Store leftovers in the fridge for up to 3 days. Serve chilled or at room temperature.

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