Description
A bright and creamy Lemon Custard Cake made with fresh lemon juice and zest. This citrus dessert separates into a fluffy sponge top and a silky custard layer, perfect for spring brunches or elegant dinners. Easy to make with simple ingredients like eggs, milk, and lemon. Ideal for lemon lovers looking for a refreshing cake idea.
Ingredients
3 large eggs, separated
1 cup granulated sugar
½ cup unsalted butter, melted
¾ cup all-purpose flour
1¾ cups whole milk, lukewarm
½ cup fresh lemon juice
1 tablespoon lemon zest
⅛ teaspoon salt
2 tablespoons powdered sugar, for dusting
Instructions
1. Preheat oven to 325°F and grease an 8×8-inch baking dish. Line with parchment paper.
2. In a mixing bowl, beat egg yolks with granulated sugar until pale and creamy.
3. Stir in melted butter, lemon zest, and lemon juice.
4. Sift in flour and salt, then whisk to combine.
5. Gradually whisk in warm milk until the batter is smooth and thin.
6. In a separate bowl, beat egg whites until stiff peaks form.
7. Gently fold egg whites into the batter, leaving some small lumps.
8. Pour the mixture into the prepared pan and smooth the top.
9. Bake for 40 to 45 minutes until golden and just set with a slight jiggle.
10. Let cool completely, dust with powdered sugar, and serve.
Notes
Use room temperature eggs for better separation.
Don’t overmix the egg whites into the batter to preserve the layer separation.
For more lemon flavor, increase the zest slightly or use Meyer lemons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 26g
- Sodium: 58mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 93mg