Description
This Lemon Custard Cake is a delightful and easy-to-make dessert featuring a light, fluffy sponge layer on top and a creamy, tangy custard beneath. Infused with fresh lemon zest and juice, it offers a perfect balance of sweet and citrus flavors, ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 4 large eggs (separated)
- 1/3 cup fresh lemon juice
- 1 1/2 cups whole milk (lukewarm)
Dry Ingredients
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
For Serving
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish thoroughly to prevent sticking and set it aside.
- Mix Egg Yolks and Sugar: In a large bowl, beat the egg yolks together with the granulated sugar until the mixture becomes pale and creamy, indicating the sugar has dissolved properly.
- Add Butter and Lemon: Incorporate the melted butter, lemon zest, and fresh lemon juice into the egg yolk mixture, stirring well to combine all the flavors.
- Combine Dry Ingredients and Milk: Stir in the all-purpose flour and salt. Then gradually whisk the lukewarm whole milk into the batter, ensuring it becomes smooth and fluid without lumps.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form; this will help give the cake its light texture.
- Fold Egg Whites Into Batter: Gently fold the stiff egg whites into the lemon batter in three additions, being careful not to deflate the airy whites to maintain the fluffiness.
- Bake the Cake: Pour the combined batter into the prepared baking dish. Bake for 40 to 45 minutes until the top is golden and the center is set but still slightly jiggly.
- Cool and Serve: Allow the cake to cool completely in the pan. Before serving, dust generously with powdered sugar for an elegant finish.
Notes
- The cake naturally separates into a light sponge layer on top and a creamy custard layer underneath during baking.
- For a stronger lemon flavor, increase the lemon zest slightly.
- Chilling the cake before serving yields a firmer custard texture; serving slightly warm results in a softer custard.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
