Lemon Custard Cake Recipe
If you’re in the mood for a dessert that’s both light and rich, this Lemon Custard Cake is the perfect treat. With its bright, tangy lemon flavor and a unique texture that’s part cake, part custard, this dessert is a delightful combination of flavors and textures. The cake magically separates into two layers during baking—a light, airy top layer and a creamy, custardy bottom layer—making it an impressive dessert that’s surprisingly easy to make. Let’s dive into this luscious lemon creation!
Ingredients
- 4 eggs, room temperature (separated)
- ¾ cup sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1 ¾ cups milk, lukewarm
- Powdered sugar, for dusting
Directions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with cooking spray and set aside.
- Whip the Egg Whites:
- In a clean mixing bowl, whip the egg whites until stiff peaks form. Set the whipped egg whites aside. This will create the light, airy top layer of the cake.
- Prepare the Egg Yolk Mixture:
- In a separate large mixing bowl, beat the egg yolks and sugar together until the mixture is pale yellow and creamy. This should take a few minutes.
- Incorporate the Wet Ingredients:
- Add the melted butter and vanilla extract to the egg yolk mixture, mixing until evenly combined.
- Gradually mix in the flour until fully incorporated.
- Add the Lemon Flavor:
- Stir in the freshly squeezed lemon juice and grated lemon zest. The lemon adds a bright, tangy flavor that makes this cake so refreshing.
- Mix in the Milk:
- Slowly beat in the lukewarm milk until the batter is smooth and well combined. The batter will be very thin, which is normal for this recipe.
- Fold in the Egg Whites:
- Gently whisk the stiff egg whites into the batter by hand. It’s okay to leave small lumps of egg whites in the mixture—these will float to the top during baking and create the light, airy top layer of the cake.
- Bake the Cake:
- Pour the thin batter into the prepared baking dish. Bake for 40-60 minutes, or until the cake is just barely jiggly in the center but the top is firm to the touch. Baking time may vary depending on your oven and baking dish, so start checking the cake at around 35 minutes. If the top begins to brown too quickly, cover it loosely with aluminum foil. Be careful not to overbake, as this will result in a rubbery texture instead of a custardy center.
- Cool and Serve:
- Allow the cake to cool completely in the baking dish. Once cooled, dust the top with powdered sugar before serving for an elegant finish.
- Storage:
- Store any leftovers in the refrigerator. The cake tastes even better chilled and can be enjoyed over the next few days.
Additional Information
- Prep Time: 15 minutes
- Cooking Time: 40-60 minutes
- Total Time: 55-75 minutes
- Calories: 200 kcal per serving
- Servings: 9 servings
Tips for Perfect Lemon Custard Cake
- Room Temperature Ingredients: Make sure the eggs and butter are at room temperature for the best texture and incorporation.
- Baking Time: Keep an eye on the cake towards the end of the baking time. The center should be slightly jiggly, but the top should be firm. Overbaking can result in a less custardy texture.
- Serving Suggestions: This cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a few fresh berries for an extra touch.
This Lemon Custard Cake is a delightful dessert that’s sure to impress with its bright flavor and unique texture. Whether you’re serving it at a special occasion or enjoying it as a treat at home, this cake is a delicious way to enjoy the fresh taste of lemons. Happy baking!
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Lemon Custard Cake
- Total Time: 55-75 minutes
- Yield: 9 1x
Description
This Lemon Custard Cake is a delightful blend of light, airy cake and rich, creamy custard. The fresh lemon juice and zest infuse the cake with a bright citrus flavor, while the soft, fluffy texture adds a touch of elegance to every bite. As it bakes, the layers naturally separate, forming a delicate custard base topped with a tender cake layer—a perfect combination of sweet and tangy.
Ingredients
4 eggs, room temperature (separated)
¾ cup sugar
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup freshly squeezed lemon juice
Grated zest from 2 large lemons
1 ¾ cups milk, lukewarm
Powdered sugar, for dusting
Instructions
Preheat your oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with cooking spray and set aside.
In a clean mixing bowl, whip the egg whites until stiff peaks form, then set aside.
In a separate large mixing bowl, beat the egg yolks and sugar together until the mixture is pale yellow and creamy.
Add the melted butter and vanilla extract to the egg yolk mixture, mixing until evenly combined.
Gradually mix in the flour until fully incorporated.
Add the freshly squeezed lemon juice and grated lemon zest, and mix until well combined.
Slowly beat in the lukewarm milk until the batter is smooth and well combined. The batter will be very thin.
Gently whisk the stiff egg whites into the batter by hand. It’s okay to leave small lumps of egg whites in the mixture—these will float to the top during baking and create a light, airy top layer.
Pour the thin batter into the prepared baking dish.
Bake for 40-60 minutes, or until the cake is just barely jiggly in the center but the top is firm to the touch. Baking time may vary depending on your oven and baking dish, so start checking the cake at around 35 minutes. If the top begins to brown too quickly, cover it loosely with aluminum foil. Be careful not to overbake, as this will result in a rubbery texture instead of a custardy center.
Allow the cake to cool completely in the baking dish. Once cooled, dust the top with powdered sugar before serving.
Store any leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40-60 minutes
Nutrition
- Calories: 200