Lemon Custard Cake is a delightful dessert that magically separates into layers as it bakes: a light, airy sponge on top and a creamy lemon custard on the bottom. With its tangy flavor and melt-in-your-mouth texture, this cake is perfect for lemon lovers and makes a refreshing treat for any occasion.
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk, lukewarm
- Powdered sugar, for dusting
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 325°F (160°C).
- Grease an 8×8-inch baking dish or line it with parchment paper.
Step 2: Beat the Egg Whites
- In a clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Set aside.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the egg yolks, vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
Step 4: Combine the Dry Ingredients
- Sift the flour and salt into the wet mixture and whisk until no lumps remain.
- Gradually add the lukewarm milk, whisking until the batter is smooth and thin.
Step 5: Fold in the Egg Whites
- Gently fold the beaten egg whites into the batter in three batches. The batter will appear lumpy and uneven but should retain some airiness.
Step 6: Bake the Cake
- Pour the batter into the prepared baking dish and smooth the surface.
- Bake for 40–50 minutes, or until the top is golden and slightly set. The center may jiggle slightly when shaken but will firm up as it cools.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for at least 30 minutes. For a chilled dessert, refrigerate the cake for 1–2 hours before serving.
- Dust with powdered sugar just before serving. Slice into squares and enjoy!
Serving and Storage Tips
- Serving: Lemon custard cake is best enjoyed slightly chilled or at room temperature. Pair it with whipped cream or fresh berries for a delightful presentation.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This cake is not ideal for freezing due to its custard texture.
1. Why does the cake separate into layers?
The magic of this cake lies in its thin, airy batter. During baking, the dense custard sinks to the bottom while the whipped egg whites create a sponge-like layer on top.
2. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for its bright and tangy flavor. Bottled lemon juice may alter the taste slightly.
3. What type of milk should I use?
Whole milk works best for a rich custard, but 2% milk can also be used. Avoid skim milk for this recipe.
4. How do I prevent the cake from deflating?
Cool the cake gradually in the pan and avoid overmixing the batter, which can deflate the whipped egg whites.
PrintLemon Custard Cake
This Lemon Custard Cake is a magical dessert with three layers of citrusy goodness: a fluffy cake top, creamy lemon custard center, and a dense bottom layer. Light, refreshing, and bursting with tangy lemon flavor, it’s perfect for spring, summer, or any occasion that calls for a zesty treat!
- Prep Time: 15 minutes
- Chill Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: European-inspired
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, separated
- Zest of 1 lemon
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups (300 ml) whole milk, at room temperature
- Powdered sugar, for dusting
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving an overhang for easy removal.
- Prepare the egg whites:
- In a large, clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
- Make the batter:
- In another large mixing bowl, beat the egg yolks and sugar until pale and creamy.
- Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
- Sift in the flour and salt, and mix until smooth.
- Gradually add the milk, mixing until fully incorporated (the batter will be thin).
- Fold in the egg whites:
- Gently fold the whipped egg whites into the batter in three additions. The batter will appear lumpy and airy—this is normal.
- Bake the cake:
- Pour the batter into the prepared baking dish. Bake for 40–50 minutes, or until the top is lightly golden and the cake jiggles slightly when shaken.
- Let the cake cool completely in the pan.
- Serve:
- Dust the top with powdered sugar. Slice and serve on its own or with whipped cream and fresh berries for garnish.
Notes
- Room temperature ingredients: Ensure the eggs, milk, and butter are at room temperature for a smoother batter and better texture.
- Zest tip: Avoid zesting the white pith, as it can add bitterness to the cake.
- Storage: Store in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before serving.