Description
This Lemon Custard Cake is a zesty, creamy delight! Easy to make with simple ingredients, it’s the perfect balance of tangy and sweet.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 3/4 cups whole milk, slightly warmed
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven – Preheat the oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Whisk Egg Yolks and Sugar – In a mixing bowl, whisk egg yolks and sugar until pale and creamy.
- Add Butter, Lemon Juice & Zest – Stir in melted butter, lemon juice, and zest until well combined.
- Mix in Flour & Milk – Gradually add sifted flour, followed by warmed milk, stirring continuously to prevent lumps.
- Beat Egg Whites – In a separate bowl, beat egg whites with salt until stiff peaks form.
- Fold in Egg Whites – Gently fold the egg whites into the lemon batter in three batches. Do not overmix.
- Bake – Pour the batter into the baking dish and bake for 45-50 minutes until golden brown on top. The center should jiggle slightly.
- Cool & Serve – Let cool for an hour, then refrigerate for 2-3 hours before serving. Dust with powdered sugar if desired.
Notes
- Use fresh lemons for the best flavor—bottled lemon juice won’t taste as fresh.
- Don’t overmix the egg whites when folding them in to keep the cake light.
- Let the cake cool completely before slicing to allow the custard to set.
- Chill for best results – this cake tastes even better after refrigerating for a few hours
- Prep Time: 15 minutes
- Cook Time: 45minutes