Description
This Lemon Custard Cake is a delightful, light dessert with a creamy custard center and a fluffy, slightly spongy top. The perfect balance of tangy lemon flavor and sweetness, it’s a refreshing treat that’s both easy to make and sure to impress your guests. Dust with powdered sugar for an elegant finish!
Ingredients
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4 eggs (room temperature), separated
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3/4 cup sugar
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1/2 cup unsalted butter, melted and slightly cooled
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1 teaspoon vanilla extract
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3/4 cup all-purpose flour
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1/4 cup freshly squeezed lemon juice
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Grated zest from 2 large lemons
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1 3/4 cups milk, lukewarm
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Powdered sugar, for dusting
Instructions
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Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch round cake pan or a similar-sized baking dish and line the bottom with parchment paper.
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Mix Wet Ingredients: In a large mixing bowl, whisk together the egg yolks, sugar, melted butter, vanilla extract, lemon juice, and lemon zest until smooth and combined.
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Add Dry Ingredients: Gradually sift the flour into the mixture and stir until fully combined.
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Add Milk: Slowly pour in the lukewarm milk and whisk until the batter is smooth.
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Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. This should take about 3-5 minutes with an electric mixer.
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Fold Egg Whites into the Batter: Gently fold the beaten egg whites into the batter in batches, being careful not to deflate the egg whites. This will give the cake its light texture.
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Bake the Cake: Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
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Cool and Dust with Powdered Sugar: Let the cake cool in the pan for about 10 minutes, then remove from the pan and transfer to a serving plate. Once completely cool, dust with powdered sugar before serving.
- Serve: Slice and enjoy this light, refreshing lemon custard cake on its own or with whipped cream on top.
Notes
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This cake will have a custard-like texture in the center with a soft sponge on top.
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For best results, be sure to separate the egg whites and yolks carefully to avoid any yolk in the whites.
- This cake can be made a day ahead and stored in the fridge, where the custard texture will set further.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American