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Lemon Custard Cake

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A soft and creamy lemon custard cake with a refreshing citrus flavor, featuring a light texture created by whipped egg whites and a custard-like top layer.

Ingredients

Scale
  • 4 large eggs, room temperature, separated
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest (or zest from 2 large lemons)
  • 1 3/4 cups lukewarm whole milk
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 325°F (165°C). Line an 8×8 inch baking dish with parchment paper and lightly grease it.
  2. Separate the eggs. Beat egg whites with an optional 1/4 teaspoon cream of tartar until stiff peaks form; set aside.
  3. Beat the egg yolks with sugar until pale and creamy, about 2-3 minutes.
  4. Mix in melted butter and vanilla extract until well combined.
  5. Add the all-purpose flour and mix until fully incorporated.
  6. Add lemon juice and lemon zest; mix well.
  7. Slowly add the lukewarm milk, mixing until smooth and well combined.
  8. Gently fold in the beaten egg whites by hand, leaving some small lumps; these will create the custard top.
  9. Pour the batter into the prepared pan and bake for 40 to 60 minutes until the top is set but still slightly jiggly in the center.
  10. Allow to cool slightly and dust the top with powdered sugar before serving.

Notes

Do not overmix once egg whites are added to maintain a light texture. The batter will be very thin. If the cake browns too quickly, cover loosely with foil. Room temperature ingredients produce best volume in the egg whites.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-custard-cake-recipe-6/