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Lemon Custard Cake

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A zesty and creamy lemon custard cake with a perfect balance of tart and sweet flavors.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease an 8-inch square baking dish.
  2. In a bowl, whisk together flour, 1/2 cup sugar, and salt.
  3. In another bowl, beat egg yolks with melted butter, lemon zest, lemon juice, milk, and vanilla until smooth.
  4. Gradually add the flour mixture to the yolk mixture, stirring until combined.
  5. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1 cup sugar and beat until stiff peaks form.
  6. Gently fold the egg whites into the batter until just combined. Pour into the prepared baking dish.
  7. Bake for 45-50 minutes or until the top is golden and the center is set. Let cool before dusting with powdered sugar.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-custard-cake-recipe-4/