Description
This Lemon Custard Cake is a delightful baked dessert that combines a light sponge cake layer with a creamy lemon custard beneath. It’s easy to prepare, featuring a vibrant lemon flavor enhanced by fresh lemon zest and juice, with a soft, silky texture that’s perfect 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 the oven: Set your oven to 325°F (160°C) and grease an 8×8-inch baking dish. This ensures the cake won’t stick during baking.
- Mix egg yolks and sugar: In a large bowl, beat the egg yolks with the granulated sugar until the mixture is pale and creamy, creating a smooth base for your batter.
- Add lemon and butter: Stir in the melted butter, fresh lemon zest, and lemon juice until fully combined to infuse the batter with bright citrus flavor.
- Incorporate dry ingredients and milk: Add the flour and salt, then gradually whisk in the lukewarm milk. Mix until you have a smooth, thin batter without lumps.
- Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form. This will help make the cake light and airy.
- Fold egg whites into batter: Gently fold the beaten egg whites into the lemon batter in three additions, ensuring to maintain as much air as possible for a fluffy texture.
- Bake the cake: Pour the batter into your prepared dish and bake for 40–45 minutes, or 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 with powdered sugar for a finishing touch.
Notes
- The cake will naturally separate during baking, creating a light sponge layer on top and a creamy lemon custard layer underneath.
- For a stronger lemon flavor, increase the amount of lemon zest.
- Chill the cake before serving if you prefer a firmer texture, or enjoy it slightly warm for a softer, custard-like consistency.
