Lemon Custard Cake: A Light & Luscious Dessert with Magical Layers
This Lemon Custard Cake is a showstopper with its magical self-separating layers: a tender sponge top, a velvety lemon custard center, and a delicate cake base. Bursting with bright citrus flavor and requiring just basic pantry staples, it’s an effortless yet impressive dessert for any occasion.
Prep Time:
15 minutes
Cook Time:
45 minutes
Calories:
Approximately 250 kcal per slice
ingredients
For the Cake:
4 large eggs, separated (room temperature)
¾ cup granulated sugar
½ cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract
¾ cup all-purpose flour
¼ cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest (from 2 lemons)
1¾ cups whole milk, lukewarm
Powdered sugar, for dusting
Directions
1. Prep the Oven & Pan
Preheat oven to 325°F (160°C). Grease an 8×8-inch baking dish and line with parchment paper (leave overhang for easy removal).
2. Whip the Egg Whites
In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside.
3. Make the Yolk Mixture
In another bowl, whisk egg yolks and sugar until pale and creamy (~3 minutes).
Add melted butter and vanilla, mixing until smooth.
Gently fold in flour, then lemon juice and zest.
Slowly pour in milk, whisking until combined.
4. Fold in Egg Whites
Add ⅓ of the whipped egg whites to the batter, whisking to lighten.
Gently fold in the remaining whites in two batches—some streaks are okay (they create the fluffy top layer).
5. Bake to Perfection
Pour batter into the prepared dish (it will be thin).
Bake for 40–50 minutes until the top is golden and the center barely jiggles. Avoid overbaking to preserve the custard layer.
6. Cool & Serve
Let the cake cool completely in the pan (30+ minutes).
Chill for 1 hour (or overnight) to set the custard. Dust with powdered sugar before slicing.
Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh juice is best for vibrant flavor, but bottled works in a pinch. Reduce quantity slightly to avoid overpowering tartness.
2. Why did my cake turn rubbery?
Overbaking or overmixing the egg whites can cause this. Bake just until the center is slightly jiggly.
3. Can I make it gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free blend (ensure it contains xanthan gum).
4. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Serve chilled or at room temperature.
5. Can I use a different citrus fruit?
Absolutely! Try lime or orange zest/juice for a twist, adjusting sugar to balance tartness.
Tools You'll Need
8×8-inch baking dish
Electric mixer or whisk
Parchment paper
Rubber spatula
Zester & juicer
Tips
Room-temperature ingredients blend more smoothly (especially eggs and milk).
Sift flour to prevent lumps in the custard layer.
Chill before slicing for clean layers and better texture.
Garnish with berries or whipped cream for extra elegance.
Allergy Information
Contains: Eggs, dairy (butter, milk), gluten.
Dairy-free option: Use plant-based butter and oat milk.
Egg-free: Not recommended (eggs are essential for layer separation).
Conclusion
This Lemon Custard Cake is a testament to the magic of simple ingredients—each bite offers sunshine in the form of fluffy cake and silky custard. Whether you’re hosting a brunch or craving a light dessert, it’s guaranteed to delight. Don’t forget to share your swirls of success with #LemonCustardMagic!
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