Lemon Custard Cakes
Indulge in the light and luscious charm of Lemon Custard Cakes, a dessert that seamlessly combines a velvety lemon custard base with a soft, golden sponge top. Perfect for lemon lovers, this recipe uses freshly squeezed lemon juice and vibrant lemon zest to deliver a burst of citrus flavor in every bite. These elegant cakes are baked in individual ramekins and cooked in a water bath, ensuring their signature creamy texture while keeping the sponge layer airy and delicate. With just 20 minutes of prep time and simple pantry staples like eggs, milk, and sugar, this impressive treat is surprisingly easy to make. Finish with a dusting of powdered sugar and serve warm to fully savor the magic of its dual-layered decadence. Perfect for dinner parties or a refreshing midweek sweet, this dessert is a citrus-filled showstopper!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 0.75 cup Granulated sugar
- 3 Large eggs, separated
- 0.25 cup All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease six 6-ounce ramekins. Place the ramekins in a deep baking dish.
In a mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This will serve as the base of your batter.
Add the egg yolks to the butter mixture one at a time, beating well after each addition.
Gradually mix in the all-purpose flour and salt, then whisk in the whole milk, lemon juice, and lemon zest until fully combined.
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the egg whites into the lemon batter in batches using a spatula. Be careful not to overmix to maintain the light texture.
Divide the batter evenly between the prepared ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the tops of the custard cakes are lightly golden and set.
Remove the ramekins from the water bath and let them cool slightly before serving.
Dust the tops with powdered sugar before serving, if desired. Enjoy the delightful cake-and-custard layers warm or at room temperature!
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 179.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 413 mg | 32% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 692 mg | 15% | |
*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.
