Lemon Custard Cake
Lemon Custard Cake is a delightful dessert recipe, creamy and soft with a refreshing lemon flavor, perfect for summer.
Equipment
- 8×8-inch baking dish
- mixing bowl
- whisk
Ingredients
Eggs
- 4 large eggs separated and at room temperature
Sugar
- ¾ cup sugar
Butter
- ½ cup unsalted butter melted and slightly cooled
Flavorings
- 1 teaspoon vanilla extract
- ¼ cup freshly squeezed lemon juice
- zest from 2 large lemons grated
Dry Ingredients
- ¾ cup all-purpose flour
Milk
- 1 ¾ cups milk lukewarm
Dusting
- powdered sugar for dusting
Instructions
Baking Instructions
- 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. You don’t need to fold it in completely; leave small egg white lumps.
- Pour the batter into the pan and bake for 40-60 minutes or until the cake is barely jiggly in the center but the top is firm to touch.
- Cool the cake completely before dusting it with powdered sugar.
Notes
The batter is very thin and the baking time may vary depending on your oven or the pan used. Start checking after 35 minutes to avoid overbaking.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 150mgPotassium: 120mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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