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Lemon Custard Cake

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A delightful layered dessert with a light sponge cake top and creamy lemon custard bottom.

Ingredients

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For the Crust:

  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1 1/4 cups milk
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • Powdered sugar for dusting

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan and line with parchment paper.
  2. In a large bowl, beat egg yolks and sugar until pale. Gradually whisk in melted butter, then flour. Stir in milk, lemon juice, and zest.
  3. In a separate bowl, beat egg whites and salt until stiff peaks form. Gently fold into lemon mixture. Pour batter into prepared pan.
  4. Bake for 40-45 minutes until top is golden and center is set. Cool completely before dusting with powdered sugar.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-custard-cake-2/