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Lemon Custard Cake

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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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

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