Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Custard Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 40-60 minutes
  • Total Time: 55-75 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Lemon Custard Cake is a delightful dessert that combines a light, airy cake with a creamy, tangy lemon custard center. As it bakes, the batter magically separates into two distinct layers, offering both textures in each bite.

Ingredients

Units Scale
  • 4 large eggs, separated
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 3/4 cups (420ml) lukewarm whole milk
  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven:
    • Preheat your oven to 325°F (163°C).
    • Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease with cooking spray.
  2. Prepare Egg Whites:
    • In a clean bowl, beat the egg whites until stiff peaks form. Set aside.
  3. Mix Egg Yolks and Sugar:
    • In a separate bowl, beat the egg yolks and granulated sugar until pale yellow and creamy.
  4. Add Butter and Vanilla:
    • Mix in the melted, cooled butter and vanilla extract until well combined.
  5. Incorporate Dry Ingredients:
    • Gradually add the flour, mixing until evenly incorporated.
  6. Add Lemon and Milk:
    • Stir in the fresh lemon juice and zest.
    • Slowly pour in the lukewarm milk, mixing until well combined. The batter will be thin.
  7. Fold in Egg Whites:
    • Gently fold the beaten egg whites into the batter in thirds. It’s okay if small lumps of egg whites remain; they will form the top layer during baking.
  8. Bake:
    • Pour the batter into the prepared baking dish.
    • Bake for 40-60 minutes, or until the top is lightly golden and the center is slightly jiggly but set. Start checking at 35 minutes. If the top browns too quickly, cover with aluminum foil.
  9. Cool and Serve:
    • Allow the cake to cool completely in the pan.
    • Once cooled, dust the top with powdered sugar.
    • Slice and serve at room temperature or chilled.

Notes

  • Ensure eggs are at room temperature for better volume.
  • Use fresh lemon juice and zest for optimal flavor.
  • Do not overbake; the center should remain slightly jiggly to maintain the custard layer.

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