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