Description
A delightful Lemon Custard Cake that combines creamy custard and light, fluffy cake with a refreshing lemon flavor.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, separated
- Zest of 1 lemon
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups (300 ml) whole milk, at room temperature
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 325°F (160°C) and prepare an 8×8-inch (20×20 cm) baking dish by greasing it and lining it with parchment paper.
- Sift together the flour and salt in a large mixing bowl.
- In another bowl, beat the egg yolks and granulated sugar until pale and creamy, then add melted butter, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently, then slowly pour in the milk until fully incorporated.
- Gently fold the whipped egg whites into the batter in three additions, then pour the batter into the prepared baking dish and bake for 40–50 minutes.
- Let the cake cool completely in the pan before dusting with powdered sugar and serving.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- This cake can be made a day in advance for better flavor.
- Consider adding a drizzle of lemon glaze for extra sweetness.
- Experiment with different fruits or toppings to customize your cake.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg