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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

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.

Find it online: https://recipe.ukfinda.com/lemon-custard-cake/