Lemon Custard Cake
Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer, with a soft and creamy texture and refreshing lemon flavor.
Equipment
- 8×8-inch baking dish
- mixing bowl
- whisk
Ingredients
Eggs
- 4 units eggs room temperature, separated
- 1 teaspoon vanilla extract
Sugar and Butter
- ¾ cup sugar
- ½ cup unsalted butter melted and slightly cooled
Flour and Lemon
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
Milk
- 1 ¾ cups milk lukewarm
Powdered Sugar
- powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
- Whip the egg whites until STIFF peaks form, set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add melted butter and vanilla and mix until evenly combined.
- Mix in flour until evenly incorporated.
- Add lemon juice and lemon zest and mix until combined.
- Slowly beat in the milk until well combined.
- Add egg whites and whisk by hand, leaving small lumps.
Baking
- Pour the batter into the pan and bake for 40-60 minutes until barely jiggly in the center but the top is firm to touch.
- Cool the cake completely before dusting it with powdered sugar.
- Store leftovers in the fridge.
Notes
The batter is very thin. If the top browns quickly, cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery, not custardy in the center.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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