Lemon Custard Cake

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Lemon Custard Cake

Lemon Custard Cake is the perfect summer dessert! It’s soft, creamy, and bursting with refreshing lemon flavor. If you’re a fan of light and creamy desserts, this one is a must-try. This magical cake forms three distinct layers from just one batter during baking: a dense cake layer on the bottom, a creamy custard center, and a light, fluffy top. It’s melt-in-your-mouth good and surprisingly easy to make. Let’s dive into this delightful recipe that will leave everyone asking for seconds!

Lemon Custard Cake

Lemon Custard Cake

It's soft, creamy, and bursting with refreshing lemon flavor. If you're a fan of light and creamy desserts, this one is a must-try.

Ingredients

  • For the Cake:
  • 4 eggs (room temperature), separated
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 2 large lemons
  • 1 3/4 cups milk, lukewarm
  • For the Topping:
  • Powdered sugar for dusting

Instructions

  • Preheat and Prep: Preheat your oven to 325°F. Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides. Lightly grease with cooking spray and set aside.
  • Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. Set aside.
  • Mix Yolks and Sugar: In a separate bowl, beat the egg yolks and sugar together until pale yellow.
  • Add Butter and Vanilla: Mix in the melted butter and vanilla extract until well combined.
  • Incorporate Dry Ingredients: Gradually mix in the flour until evenly incorporated.
  • Add Lemon Flavor: Add the lemon juice and zest, mixing until combined.
  • Combine with Milk: Slowly beat in the lukewarm milk until well mixed. The batter will be very thin.
  • Fold in Egg Whites: Gently whisk in the egg whites by hand. Don’t worry about fully incorporating them; small lumps of egg whites will float to the top during baking, creating the top layer.
  • Bake: Pour the batter into the prepared pan. Bake for 40-60 minutes until the cake is barely jiggly in the center but firm to the touch on top. Start checking around 35 minutes. If the top browns too quickly, cover it with aluminum foil. Avoid overbaking to keep the custard center soft.
  • Cool and Serve: Let the cake cool completely before dusting with powdered sugar. Store any leftovers in the fridge.

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