Description
Indulge in the delightful tanginess of this Lemon Custard Cake recipe that boasts layers of lemony goodness and a creamy custard texture. Perfect for any occasion, this dessert is a refreshing treat for lemon lovers.
Ingredients
Scale
Cake Batter:
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 4 large eggs, separated
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (60g) lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 1/4 cups (300ml) whole milk
- 1/4 teaspoon salt
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and prepare an 8-inch square baking dish.
- Mix Yolks and Sugar: In a bowl, beat egg yolks with sugar until pale and creamy.
- Add Ingredients: Combine melted butter, lemon juice, lemon zest, flour, and mix. Gradually add milk.
- Whip Egg Whites: In a separate bowl, beat egg whites and salt until stiff peaks form.
- Combine Mixtures: Gently fold egg whites into the lemon batter. Pour into the baking dish.
- Bake: Bake for 40–45 minutes until lightly golden. Cool, then refrigerate for at least 2 hours.
- Serve: Dust with powdered sugar before serving.
Notes
- The thin batter creates layers as it bakes.
- Add lemon extract for extra flavor.
- Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
