Description
Lemon Custard Cake brings sunshine right to my kitchen table with its silky smooth layers and zesty charm. Sweet tangy cream melts across your tongue, delivering pure comfort in each delightful bite.
Ingredients
Scale
Base Ingredients:
- 4 large eggs, separated
- ¾ cup (150g) granulated sugar
- ¾ cup (90g) all-purpose flour
- ½ teaspoon salt
Liquid Ingredients:
- 1 ½ cups (360ml) milk, warmed
- ½ cup (120ml) freshly squeezed lemon juice
- ½ cup (115g) unsalted butter, melted and cooled slightly
Finishing Ingredients:
- Zest of 2 lemons
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Separate 4 large eggs into two distinct mixing bowls. Whisk ¾ cup (150g) granulated sugar with egg yolks until the mixture becomes pale yellow and slightly thickened, about 2 minutes.
- Add ½ cup (115g) melted and cooled unsalted butter to the egg yolk mixture. Incorporate lemon zest from 2 whole lemons and ½ cup (120ml) freshly squeezed lemon juice.
- Sift ¾ cup (90g) all-purpose flour and ¼ teaspoon salt into the wet ingredients. Whisk gently until smooth and no flour lumps remain.
- Warm 1 ½ cups (360ml) milk to approximately 100°F (38°C). Slowly stream the warm milk into the batter, whisking continuously to prevent curdling.
- Using clean electric beaters, whip egg whites in a separate bowl until stiff, glossy peaks form, about 3-4 minutes.
- Carefully fold egg whites into the batter in three separate additions. The mixture will look slightly foamy and uneven – this is exactly right.
- Transfer the entire batter to the prepared baking dish. Smooth the surface gently with a rubber spatula.
- Bake for 45-50 minutes at 325°F (160°C) until the top turns golden brown and the center has a slight wobble when shaken.
- Remove from the oven and let the cake cool completely at room temperature for 2 hours.
- Refrigerate for an additional 2 hours to set the custard layer.
- Dust with powdered sugar just before serving. Optional: Garnish with fresh berries or a small dollop of whipped cream.
Notes
- Separate eggs carefully to ensure clean whites for maximum volume when whipping.
- Warm milk slightly before adding to prevent curdling and create smooth, silky custard texture.
- Fold egg whites gently to maintain airiness and prevent deflating the delicate cake structure.
- Refrigerate cake for at least two hours to help set the distinct custard and sponge layers perfectly.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 413 kcal
- Sugar: 22 g
- Sodium: 92 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 116 mg