Description
This Easy Lemon Custard Cake is a delightful dessert that magically separates into a fluffy top layer and a creamy custard base as it bakes. Bursting with lemon flavor, this cake is a perfect balance of sweet and tangy, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients:
- 3/4 cup all-purpose flour
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 2 cups whole milk, warmed
- 4 large eggs, separated
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1 1/4 cups granulated sugar
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and lightly grease an 8×8-inch baking dish.
- Mix Wet Ingredients: In a large bowl, whisk together the egg yolks, melted butter, vanilla extract, lemon zest, lemon juice, and sugar until smooth. Sift in the flour and whisk until just combined. Slowly whisk in the warmed milk until fully incorporated.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, keeping as much air in the mixture as possible. The batter will be thin.
- Bake: Pour the batter into the prepared baking dish and bake for 40–45 minutes, or until the top is lightly golden and the cake is set but slightly jiggly in the center.
- Cool and Serve: Cool the cake completely before dusting with powdered sugar. Serve chilled or at room temperature.
Notes
- This cake naturally separates into a fluffy top layer and creamy custard base as it bakes.
- For extra lemon flavor, increase zest to 2 teaspoons.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 26g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
