Lemon Custard Cake
Indulge in a slice of sunshine with this delightful Lemon Custard Cake. Perfectly balancing creamy texture and zesty lemon flavor, this dessert is an ideal choice for any occasion—from summer barbecues to intimate family dinners. Easy to prepare and even easier to enjoy, this cake will impress your guests and satisfy your sweet cravings. With its light custardy bottom and soft sponge on top, every bite offers a refreshing taste that embodies the essence of summer.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 eggs (room temperature), separated
- ¾ cup sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1 ¾ cups milk, lukewarm
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper.
- Whip egg whites in a bowl until stiff peaks form, then set aside.
- In another bowl, beat egg yolks and sugar until pale yellow.
- Stir in the melted butter and vanilla extract until well combined.
- Mix in flour until incorporated.
- Add lemon juice and zest, mixing well.
- Gradually beat in lukewarm milk until combined; the batter will be thin.
- Gently fold in the whipped egg whites; small lumps are okay.
- Pour batter into the prepared pan and bake for 40-60 minutes, until the top is firm but the center is slightly jiggly.
- Allow to cool completely before dusting with powdered sugar.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 90mg
Find it online: https://cookingwhisper.com/lemon-custard-cake/