Description
A light and refreshing dessert with a soft lemony cake base, creamy custard middle, and fluffy top layer. This Lemon Custard Cake is perfect for summer and offers a delicious combination of tangy and sweet flavors that’s sure to impress.
Ingredients
Scale
- 4 eggs (room temperature, separated)
- 3/4 cup sugar
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup fresh lemon juice
- Zest of 2 large lemons
- 1 3/4 cups lukewarm milk
Powdered sugar (for dusting)
Instructions
-
- Preheat the oven to 325°F (165°C). Grease an 8×8-inch baking dish and line it with parchment paper.
- Separate the eggs. Beat the egg whites in a bowl until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks with sugar until pale and creamy. Mix in the melted butter and vanilla extract.
- Add the flour, lemon juice, and lemon zest to the yolk mixture, stirring until combined. Gradually whisk in the lukewarm milk until the batter is smooth.
- Gently fold the beaten egg whites into the batter, leaving small lumps for texture.
- Pour the batter into the prepared dish and bake for 40-60 minutes, checking for a slightly jiggly center and firm top. Cover with foil if the top browns too quickly.
- Let the cake cool completely before dusting with powdered sugar and serving.
Notes
- Ensure eggs and milk are at room temperature for the best texture.
- Avoid overmixing the batter to ensure proper layer separation.
- Store leftovers in the refrigerator and consume within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 23 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg