Why You’ll Love This Recipe
- Magical Layers: With just one batter, this cake separates during baking into a fluffy top layer and a smooth custard base, providing a delightful textural contrast.
- Refreshing Citrus Flavor: The incorporation of fresh lemon juice and zest imparts a vibrant, tangy flavor that is both refreshing and satisfying.
- Simple Ingredients: Made with pantry staples, this recipe is both accessible and straightforward, making it easy to whip up whenever the craving strikes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large eggs, separated
- 1¼ cups granulated sugar
- 1 tablespoon freshly grated lemon zest
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1¼ cups milk, at room temperature
- Powdered sugar, for garnish (optional)
Directions
- Prepare Your Baking Equipment: Preheat your oven to 325°F (160°C). Grease and line a 9×9-inch baking pan with parchment paper to ensure easy removal of the cake after baking.
- Whisk the Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and creamy, about 2-3 minutes.
- Add the Lemon Elements: Stir in the lemon zest, freshly squeezed lemon juice, melted butter, and vanilla extract until well combined.
- Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt. Gradually add these dry ingredients to the wet mixture, stirring until smooth.
- Incorporate the Milk: Slowly pour in the room-temperature milk, whisking continuously to create a slightly thin, smooth batter.
- Whip the Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter in small batches, maintaining as much volume as possible.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 40-45 minutes, or until the top is golden brown and the center is slightly jiggly.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar if desired, then slice and serve.
Servings and Timing
- Servings: This recipe yields approximately 9 servings.
- Preparation Time: 20 minutes
- Cooking Time: 40-45 minutes
- Cooling Time: At least 1 hour
- Total Time: Approximately 2 hours
Variations
- Lemon Blueberry Custard Cake: Fold in 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.
- Dairy-Free Version: Replace the milk with almond or oat milk and use dairy-free butter alternatives.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- Reheating: This cake is best enjoyed cold or at room temperature. If you prefer it warm, gently reheat individual slices in the microwave for 10-15 seconds.
FAQs
What causes the cake to separate into layers during baking?
The magic of this cake lies in its unique batter consistency and baking process. The batter is quite liquid, allowing it to separate during baking into a fluffy top layer and a custard-like bottom layer.
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used in a pinch, fresh lemon juice provides a more vibrant and authentic citrus flavor, enhancing the overall taste of the cake.
Why is my cake still jiggly after baking?
A slight jiggle in the center is normal and indicates that the custard layer is properly set. The cake will continue to firm up as it cools.
How can I tell when the cake is done baking?
The cake is done when the top is golden brown, and the center has a slight jiggle. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs attached.
Can I freeze Lemon Custard Cake?
Yes, you can freeze this cake. Wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
What can I serve with this cake?
This cake pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for added indulgence.
Can I make this cake ahead of time?
Absolutely! In fact, allowing the cake to chill overnight enhances the flavors and helps the custard layer set more firmly.
Why did my cake turn out dense instead of fluffy?
Overmixing the batter or not properly folding in the egg whites can lead to a denser cake. Ensure you gently fold in the whipped egg whites
Lemon Custard Cake
- Total Time: ~2 hours
- Yield: 9 servings
- Diet: Vegetarian
Description
Delight in the magic of Lemon Custard Cake, a dessert that combines tangy lemon flavors with a creamy custard layer beneath a light sponge cake. Perfect for any occasion, this easy-to-make treat uses simple pantry staples and fresh citrus for a refreshing, crowd-pleasing finish.
Ingredients
- 4 large eggs, separated
- 1¼ cups granulated sugar
- 1 tbsp freshly grated lemon zest
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- 1¼ cups milk, at room temperature
- Powdered sugar (optional, for garnish)
Instructions
- Prepare Your Pan: Preheat oven to 325°F (160°C). Grease and line a 9×9-inch baking pan with parchment paper.
- Mix Egg Yolks and Sugar: In a bowl, whisk egg yolks with sugar until pale and creamy (2-3 minutes).
- Add Lemon Ingredients: Stir in lemon zest, juice, melted butter, and vanilla.
- Combine Dry Ingredients: Sift flour and salt in a separate bowl. Gradually mix into the wet ingredients until smooth.
- Incorporate Milk: Slowly add milk while whisking, creating a thin batter.
- Whip Egg Whites: Beat egg whites until stiff peaks form. Gently fold them into the batter in batches.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 40-45 minutes until golden with a slight jiggle in the center.
- Cool and Serve: Let cool completely in the pan. Dust with powdered sugar if desired, slice, and serve.
Notes
- A slight jiggle in the center is normal and indicates the custard layer is set.
- Allow the cake to cool fully before slicing to avoid breaking layers.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American