Description
This Lemon Custard Cake is a magical dessert with three layers of citrusy goodness: a fluffy cake top, creamy lemon custard center, and a dense bottom layer. Light, refreshing, and bursting with tangy lemon flavor, it’s perfect for spring, summer, or any occasion that calls for a zesty treat!
Ingredients
Units
Scale
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, separated
- Zest of 1 lemon
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups (300 ml) whole milk, at room temperature
- Powdered sugar, for dusting
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving an overhang for easy removal.
- Prepare the egg whites:
- In a large, clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
- Make the batter:
- In another large mixing bowl, beat the egg yolks and sugar until pale and creamy.
- Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
- Sift in the flour and salt, and mix until smooth.
- Gradually add the milk, mixing until fully incorporated (the batter will be thin).
- Fold in the egg whites:
- Gently fold the whipped egg whites into the batter in three additions. The batter will appear lumpy and airy—this is normal.
- Bake the cake:
- Pour the batter into the prepared baking dish. Bake for 40–50 minutes, or until the top is lightly golden and the cake jiggles slightly when shaken.
- Let the cake cool completely in the pan.
- Serve:
- Dust the top with powdered sugar. Slice and serve on its own or with whipped cream and fresh berries for garnish.
Notes
- Room temperature ingredients: Ensure the eggs, milk, and butter are at room temperature for a smoother batter and better texture.
- Zest tip: Avoid zesting the white pith, as it can add bitterness to the cake.
- Storage: Store in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before serving.