🛒 Ingredients:
1 cup whole milk
4 large eggs, separated
1 cup granulated sugar
¼ cup unsalted butter, melted
1 tbsp lemon zest
½ cup fresh lemon juice (about 2 lemons)
1 tsp vanilla extract
½ cup all-purpose flour
¼ tsp baking powder
Pinch of salt
🧑🍳 Instructions:
1. Preheat Oven:
Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish and set aside.
2. Mix Wet Ingredients:
In a large bowl, whisk together milk, egg yolks, sugar, melted butter, lemon zest, lemon juice, and vanilla until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and stir until fully combined.
4. Beat Egg Whites:
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Fold Together:
Gently fold the beaten egg whites into the batter. The mixture will be a little lumpy.
6. Bake:
Pour the batter into the prepared baking dish and smooth the top.
Bake for 40–45 minutes or until the top is golden and the center is set. It may still jiggle slightly.
7. Cool and Serve:
Let the cake cool in the dish for at least 15 minutes before serving. It can be served warm or at room temperature.
Dust with powdered sugar for extra sweetness and garnish with lemon slices if desired.
🍰 Serve:
This lemon custard cake is perfect on its own or paired with a scoop of vanilla ice cream or fresh berries for an extra treat!