Description
A zesty Lemon Custard Cake with a golden top, creamy center, and tender base that forms from one simple batter. This recipe delivers bright citrus flavor and a creamy texture.
Ingredients
Scale
- 4 large eggs, separated
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest (freshly grated)
- 1/2 cup melted unsalted butter
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups milk (room temperature)
- Powdered sugar (for garnish, optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease and line a 9×9-inch pan with parchment paper.
- In a bowl, whisk the egg yolks with sugar until the mixture is pale and creamy.
- Mix in the lemon zest, fresh lemon juice, melted butter, and vanilla extract.
- Sift the flour and salt together, then gradually whisk them into the wet ingredients.
- Slowly whisk in the milk until you achieve a smooth, thin batter.
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter in batches, being careful to maintain some of the lightness.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until the top is golden brown and the center has a slight jiggle.
- Allow the Lemon Custard Cake to cool completely in the pan before dusting with powdered sugar and serving.
Notes
- Using room-temperature milk and eggs helps achieve the best layer separation in your Lemon Custard Cake.
- Avoid overbaking; a slight jiggle in the center is key to a creamy texture.
- For the cleanest slices of your Lemon Custard Cake, chill it for 1-2 hours before cutting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 30g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg