Description
This delightful Lemon Custard Cake brings joy with every forkful. Its unique texture and bright flavor make it a true winner, featuring a light, fluffy sponge cake on top and a creamy, tangy lemon custard layer underneath.
Ingredients
Scale
125g (1 cup) All-purpose flour
250g (1 ¼ cups) Granulated sugar
125g (½ cup + 1 tbsp) Unsalted butter, melted
4 Large eggs, separated
500ml (2 cups) Whole milk, warmed
Juice of 2 large lemons (about 80ml or ⅓ cup)
Zest of 2 large lemons
Pinch of salt
1 teaspoon Vanilla extract
Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 160°C (325°F) and prepare the baking dish
- Separate the egg whites from the yolks
- Whip egg whites until stiff peaks form
- In another bowl, beat egg yolks with sugar until pale, then add melted butter, lemon juice, zest, vanilla extract, and warmed milk
- Gradually add flour and salt, mix gently until combined
- Fold in egg whites in two additions
- Pour batter into prepared baking dish
- Bake in a water bath for 60-70 minutes
- Cool completely, then refrigerate for at least 3-4 hours
- Serve chilled and dust with powdered sugar if desired
Notes
Ensure ingredients are at room temperature.
Do not overmix the batter to avoid a tough cake.
Chilling the cake overnight improves the texture.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg