Lemon Custard Cake is the perfect blend of light, airy cake and rich, creamy custard in every bite. It’s a magical dessert that creates distinct layers as it bakes, from a fluffy sponge top to a velvety lemon custard base. With its zesty lemon flavor and delicate sweetness, this cake is ideal for any occasion.
Ingredients:
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon water
- ½ cup unsalted butter, melted
- ¾ cup all-purpose flour
- 2 cups milk, lukewarm
- ⅓ cup freshly squeezed lemon juice
- Powdered sugar, for dusting
Instructions:
- Prep Work: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Beat the Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Set aside.
- Make the Batter: In a large bowl, whisk the egg yolks, sugar, lemon zest, and water until smooth. Gradually add the melted butter and continue whisking until fully combined.
- Add Flour and Milk: Slowly add the flour to the batter and mix until smooth. Gradually whisk in the lukewarm milk and lemon juice until you have a thin, smooth batter.
- Fold in Egg Whites: Gently fold in the beaten egg whites in three portions. Don’t worry if there are small lumps, as they help create the layers in the cake.
- Bake: Pour the batter into your prepared baking pan. Bake for 50-60 minutes, or until the top is lightly golden and the center jiggles slightly.
- Cool and Serve: Allow the cake to cool completely before dusting with powdered sugar. Slice, serve, and enjoy the magical layers of sponge cake, creamy custard, and zesty lemon!
- Enjoy this elegant, yet easy-to-make dessert, where each bite brings a burst of refreshing lemon and a touch of sweetness that melts in your mouth.
