Lemon Custard Cake
Elevate your dessert game with this luscious Lemon Custard Cake, a dreamy treat that combines the tangy brightness of fresh lemons with the creamy decadence of a two-in-one dessert. As it bakes, this cake magically separates into two distinct layers: a velvety lemon custard on the bottom and a light, airy sponge on top. Made with simple pantry staples like all-purpose flour, sugar, and eggs, and enriched with freshly squeezed lemon juice and fragrant lemon zest, this dessert strikes the perfect balance between sweet and tart. The delicate folding of whipped egg whites into the batter ensures a soufflé-like texture, while a final dusting of powdered sugar adds an elegant touch. Ready in just over an hour, this show-stopping cake is perfect for dinner parties, afternoon tea, or whenever you’re craving something bright and indulgent.
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Recipe Information
Ingredients
- 0.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 3 tablespoons unsalted butter, melted and cooled
- 3 large eggs, separated
- 1.5 cups whole milk, lukewarm
- 0.25 cups freshly squeezed lemon juice
- 1 tablespoons lemon zest
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease an 8x8-inch baking dish, then line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour and salt, then set aside.
Using an electric mixer, beat the egg yolks and sugar together in a large mixing bowl until thick and pale yellow, about 2-3 minutes.
Add the melted butter, lemon juice, and lemon zest to the yolk mixture. Mix until fully combined.
Gradually stir in the flour mixture, alternating with the lukewarm milk, until you have a smooth, thin batter.
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the lemon batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish and gently smooth the top with a spatula. Tap the dish lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and set, but still has a slight jiggle in the center.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully lift out the cake using the parchment paper and transfer it to a wire rack to cool completely.
Before serving, dust the top of the cake generously with powdered sugar. Enjoy as-is or with a dollop of whipped cream!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 31.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
