Description
Indulge in the delightful combination of a light sponge top and creamy lemon custard bottom with this Lemon Custard Cake recipe. This easy-to-make dessert offers a burst of lemony flavor in every bite, perfect for any occasion.
Ingredients
Scale
Cake Batter:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 4 large eggs, separated
- 1/2 cup (60g) all-purpose flour
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) fresh lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and lightly grease an 8-inch square baking dish.
- Prepare the Batter: In a large bowl, beat the egg yolks and sugar until pale. Mix in melted butter, lemon zest, and juice. Add flour and salt, then slowly whisk in milk.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Bake: Pour the mixture into the baking dish and bake for 45–50 minutes until set.
- Cool and Serve: Let the cake cool, chill in the fridge, and dust with powdered sugar before serving.
Notes
- This cake separates into a light sponge top and creamy lemon custard bottom as it bakes.
- For a more intense lemon flavor, add a few drops of lemon extract.
- Serve chilled for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
