Description
Indulge in the delightful flavors of this Easy Lemon Custard Cake that features a luscious custard layer beneath a fluffy cake top. Tangy lemon zest and juice add a refreshing twist to this simple yet impressive dessert.
Ingredients
Scale
Cake Batter:
- 1/2 cup unsalted butter (melted and cooled)
- 4 large eggs (separated)
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup all-purpose flour
- 1 3/4 cups whole milk (lukewarm)
- 1/4 teaspoon salt
Additional:
- powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 325°F and grease an 8×8-inch baking dish.
- Prepare Batter: Beat egg yolks with sugar, then mix in butter, lemon zest, lemon juice. Add flour, salt, and lukewarm milk gradually while whisking.
- Whip Egg Whites: In a separate bowl, beat egg whites to stiff peaks, then gently fold into the batter.
- Bake: Pour batter into the dish and bake for 40–45 minutes until set. Cool, dust with powdered sugar, and serve.
Notes
- This cake is best enjoyed fresh but can be refrigerated for up to 2 days.
- For a variation, incorporate fresh raspberries into the batter before baking for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
