Description
Whipping up lemon custard cake feels like sharing sunshine on a plate, with silky layers that melt smoothly across your taste buds. Creamy, tangy, and light, this simple dessert brings pure joy to your dinner table in just a few easy steps.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup milk
- ½ cup all-purpose flour
- ¼ cup unsalted butter
Supporting Ingredients:
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ¼ teaspoon salt
- Powdered sugar
Instructions
- Separate 3 large eggs carefully, placing whites in one bowl and yolks in another, ensuring no yellow gets into the white bowl.
- Add ¼ teaspoon salt to egg whites and beat with an electric mixer until stiff, glossy peaks form, about 3-4 minutes.
- Whisk ¾ cup sugar and 3 egg yolks in a separate bowl until the mixture turns pale and creamy.
- Pour ¼ cup melted butter into the yolk mixture, stirring until completely incorporated.
- Sift ½ cup flour into the batter, then mix in 1 tablespoon lemon zest and 1 teaspoon vanilla extract.
- Slowly pour 1 cup lukewarm milk and ¼ cup fresh lemon juice into the batter, whisking constantly.
- Gently fold egg whites into the batter using a spatula, keeping some small white streaks visible.
- Preheat your oven to 325°F and grease an 8×8-inch baking dish with butter.
- Transfer the batter to the prepared dish, spreading it evenly with a spatula.
- Bake for 40-45 minutes until the top turns golden brown and the center remains slightly jiggly.
- Remove from oven and let the cake cool completely at room temperature.
- Dust the top generously with powdered sugar just before serving.
Notes
- For the fluffiest texture, beat egg whites until they form stiff, glossy peaks that hold their shape when the whisk is lifted.
- Use room temperature eggs to help them whip up faster and create a more stable meringue.
- Fold egg whites gently with a spatula, using a figure-eight motion to maintain their delicate air bubbles and prevent deflating the batter.
- Fresh lemon zest and juice are key to getting a bright, authentic citrus flavor that makes this custard cake special.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 175 kcal
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 130 mg