Description
Indulge in the delightful combination of a light sponge cake and a luscious lemon custard with this Lemon Custard Cake recipe. Perfect for any occasion, this magical cake will impress your guests with its dual textures and vibrant citrus flavor.
Ingredients
Scale
Egg Yolk Mixture:
- 4 large eggs (separated)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/2 cup all-purpose flour
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/4 cups milk (lukewarm)
Egg White Mixture:
- 4 large egg whites
- 1/4 tsp salt
Additional:
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 325°F and lightly grease an 8×8-inch baking dish.
- Mix egg yolk mixture: In a large bowl, beat the egg yolks and sugar until pale and creamy. Add melted butter, flour, lemon juice, and zest; mix until smooth. Gradually whisk in lukewarm milk.
- Whip egg whites: In a clean bowl, beat egg whites with salt until stiff peaks form.
- Combine mixtures: Gently fold egg whites into lemon batter in three additions. Pour batter into the dish.
- Bake: Bake for 40–45 minutes until lightly golden and center jiggles. Cool, then chill for 2 hours.
- Dust and serve: Dust with powdered sugar before serving.
Notes
- The cake separates into layers, with a soft sponge on top and a creamy custard below.
- For a stronger lemon flavor, increase zest or juice slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
