Lemon Custard Cake: A Zesty, Creamy Dessert Recipet
Brighten your day with this delightful Lemon Custard Cake, a dessert that perfectly balances tangy lemon flavor with a creamy, custard-like texture. With a light and airy sponge topping and a rich, velvety custard base, this cake is a showstopper that’s surprisingly simple to make. Ideal for any occasion, it’s a dessert that will leave everyone asking for seconds.
Prep & cook Time: 1 hour 5 minutes | Calories: Approximately 280 kcal per serving
Ingredients
For the Cake:
4 large eggs, separated
¾ cup granulated sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ cup all-purpose flour
1 ½ cups whole milk
¼ cup fresh lemon juice
Zest of 2 lemons
¼ teaspoon salt
For Dusting:
Powdered sugar (optional)
Directions
Preheat and Prepare:
Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish and line it with parchment paper for easy removal.
Beat Egg Whites:
In a clean, dry bowl, beat the egg whites with the salt until stiff peaks form. Set aside.
Cream Butter and Sugar:
In a separate bowl, beat the egg yolks and sugar together until pale and creamy. Add the softened butter and vanilla extract, and mix until smooth.
Add Dry Ingredients:
Gradually fold in the flour until just combined.
Incorporate Wet Ingredients:
Slowly add the milk, lemon juice, and lemon zest, mixing until the batter is smooth and well combined.
Fold in Egg Whites:
Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
Bake the Cake:
Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the center is set but still slightly wobbly.
Cool and Serve:
Let the cake cool completely in the dish. Dust with powdered sugar before serving, if desired.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Why does the cake separate into layers?
The separation happens naturally during baking, with the sponge rising to the top and the custard settling at the bottom.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I use a different citrus fruit?
Yes, you can use lime or orange juice and zest for a different flavor profile.
Tools You'll Need
8×8-inch baking dish
Parchment paper
Mixing bowls (large and medium)
Electric mixer or stand mixer
Whisk and spatula
Measuring cups and spoons
Zester or grater
Tips
Use room temperature eggs for the best results when beating the egg whites.
Be gentle when folding the egg whites into the batter to maintain the airy texture.
For a stronger lemon flavor, add an extra tablespoon of lemon zest.
Let the cake cool completely before slicing to allow the custard to set properly.
Allergy Information
Contains: Gluten, dairy, and eggs.
Gluten-Free Option: Use a gluten-free flour blend.
Dairy-Free Option: Substitute butter with vegan butter and milk with a dairy-free alternative like almond or oat milk.
Egg-Free Option: Replace eggs with an egg substitute suitable for baking.
Conclusion
This Lemon Custard Cake is a delightful dessert that combines the zesty freshness of lemons with a creamy, custard-like base. It’s a perfect treat for any occasion, whether you’re hosting a dinner party or simply craving something sweet and tangy.
Give this recipe a try and enjoy the magic of its unique texture and flavor. Don’t forget to share your results with friends and family—they’ll be amazed at how something so elegant can be so easy to make. Happy baking!
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