Description
This Lemon Custard Cake is a perfect balance of tangy lemon flavor and creamy texture. With a light, fluffy top and a rich custard layer beneath, it’s a delightful dessert for any occasion. The cake is easy to make and simply melts in your mouth!
Ingredients
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4 eggs (room temperature), separated
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¾ cup sugar
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½ cup unsalted butter, melted and slightly cooled
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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¼ cup freshly squeezed lemon juice
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Grated zest from 2 large lemons
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1 ¾ cups milk, lukewarm
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Powdered sugar for dusting
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish or a similar size pan.
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In a large bowl, whisk the egg yolks and sugar together until smooth and pale in color.
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Stir in the melted butter, vanilla extract, lemon juice, and grated lemon zest.
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Gradually add the flour to the mixture and whisk until fully combined.
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Slowly pour in the lukewarm milk, whisking constantly to ensure the mixture remains smooth.
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In a separate bowl, beat the egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
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Pour the batter into the prepared baking dish and bake for about 45-50 minutes, or until the top is golden brown and a toothpick comes out clean from the center.
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Let the cake cool slightly, then dust with powdered sugar before serving.
Notes
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The custard layer may separate as the cake bakes, creating a wonderful contrast between the fluffy top and creamy bottom.
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Make sure to use lukewarm milk to prevent the eggs from curdling when combined.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Custard Cake, lemon dessert, custard cake, easy lemon cake, lemon recipes