A delightful Lemon Custard Cake that combines creamy custard and light, fluffy cake with a refreshing lemon flavor.
Print
Lemon Custard Cake
Description
A delightful Lemon Custard Cake that combines creamy custard and light, fluffy cake with a refreshing lemon flavor.
Ingredients
Scale
- 1/2 cup(115 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups(250 g) granulated sugar
- 4large eggs, separated
- Zest of1lemon
- 1/4 cup(60ml) fresh lemon juice
- 1 teaspoonvanilla extract
- 1/2 cup(65 g) all-purpose flour
- 1/4 teaspoonsalt
- 1 1/4 cups(300ml) whole milk, at room temperature
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 325°F (160°C) and prepare an 8×8-inch (20×20 cm) baking dish by greasing it and lining it with parchment paper.
- Sift together the flour and salt in a large mixing bowl.
- In another bowl, beat the egg yolks and granulated sugar until pale and creamy, then add melted butter, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently, then slowly pour in the milk until fully incorporated.
- Gently fold the whipped egg whites into the batter in three additions, then pour the batter into the prepared baking dish and bake for 40–50 minutes.
- Let the cake cool completely in the pan before dusting with powdered sugar and serving.
Notes
Use fresh lemons for the best flavor.
Store leftovers in an airtight container in the fridge for 3-4 days.
This cake can be made a day in advance for better flavor.
Consider adding a drizzle of lemon glaze for extra sweetness.
Experiment with different fruits or toppings to customize your cake.
Nutrition
- Calories: 220
- Sugar: 18 g
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 4 g
