Description
A delightful and airy lemon custard cake that balances sweetness with a refreshing lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 4 large eggs, separated
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2/3 cup (80g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/2 cup (120ml) freshly squeezed lemon juice
- 1 1/2 cups (360ml) whole milk, at room temperature
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease and line an 8-inch square baking dish with parchment paper.
- In a large bowl, beat the egg yolks with the granulated sugar until pale and creamy. Mix in the melted butter, lemon zest, and lemon juice.
- Sift in the flour and salt, and mix until just combined. Gradually whisk in the milk until the batter is smooth and well combined.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the center is just set. Allow the cake to cool completely in the pan.
- Dust with powdered sugar before serving, if desired. Slice and enjoy!
Notes
- Make sure to use fresh lemon juice for the best flavor.
- The cake will puff up while baking and deflate slightly as it cools.
- This cake can be served warm or chilled, depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg