Lemon Custard Cake Recipe
This Lemon Custard Cake is a light, luscious dessert with a delicate layer of lemon-infused custard baked into a soft cake base. Enhanced with fresh lemon juice and zest, this cake strikes a perfect balance between sweetness and tang, making it an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus 1 hour chilling
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 tbsp lemon zest (from about 1 lemon)
- ½ cup fresh lemon juice (from 2–3 lemons)
- 1 tsp vanilla extract
- 2 cups whole milk, lukewarm
Dry Ingredients:
- ¾ cup all-purpose flour
- ¼ tsp salt
For Serving:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
- Beat Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks together with the granulated sugar until the mixture becomes pale and thick. Then add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
- Add Flour and Milk: Gradually whisk in the all-purpose flour and salt. Slowly pour in the lukewarm milk while whisking constantly to achieve a smooth, thin batter without lumps.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the whipped egg whites into the batter to lighten it, then fold in the rest, leaving some small clumps. This process helps create the signature layered texture of the cake.
- Pour and Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes or until the top is golden and springs back slightly when touched.
- Cool and Chill: Allow the cake to cool completely in the pan. Once cooled, refrigerate the cake for at least 1 hour to let the custard layer set properly.
- Slice and Serve: Cut the cake into 9 squares. Optionally, dust each piece with powdered sugar before serving for a beautiful presentation.
Notes
- Use fresh lemons for the best flavor and brightness in the custard.
- Make sure the melted butter is slightly cooled before mixing to avoid curdling the eggs.
- Whipping the egg whites to stiff peaks is essential for the light texture.
- Do not overmix when folding in egg whites to keep the batter airy.
- Chilling the cake helps the custard layer to fully set, improving its texture and flavor.
- If you prefer a more intense lemon flavor, you can increase the lemon zest by an additional teaspoon.
- Serve chilled or at room temperature according to preference.
Keywords: Lemon Custard Cake, lemon dessert, baked custard cake, lemon zest cake, light lemon cake
Find it online: https://liamjayne.com/lemon-custard-cake-recipe/
