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Lemon Custard Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Custard Cake is a delicate, moist dessert with a tender custardy center and a lightly firm top. Infused with fresh lemon juice and zest, it offers a bright citrus flavor balanced by a subtle sweetness. The unique batter, which is thin and incorporates lightly whisked egg whites, creates a beautiful texture contrast after baking. Perfect for a light afternoon treat or elegant dessert.

Ingredients

Scale

Eggs

  • 4 eggs (room temperature), separated

Wet Ingredients

  • ½ cup unsalted butter, melted and slightly cooled
  • 1 ¾ cups milk, lukewarm
  • 1 teaspoon vanilla extract
  • ¼ cup freshly squeezed lemon juice

Dry Ingredients

  • ¾ cup sugar
  • ¾ cup all-purpose flour
  • Grated zest from 2 large lemons
  • Powdered sugar for dusting

Instructions

  1. Preheat and prepare the baking dish: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment and pan with cooking spray, then set aside.
  2. Whip egg whites: Using a clean bowl, whip the egg whites until stiff peaks form. Set aside carefully to maintain their volume.
  3. Beat egg yolks with sugar: In a separate bowl, beat the egg yolks and sugar together until the mixture turns pale yellow and slightly thickened.
  4. Add butter and vanilla: Incorporate the melted and cooled butter along with the vanilla extract into the yolk mixture. Mix until combined evenly.
  5. Incorporate flour: Gradually add the flour to the wet yolk mixture and mix until fully incorporated with no lumps.
  6. Add lemon juice and zest: Stir in the fresh lemon juice and grated lemon zest until the batter is well combined and fragrant.
  7. Mix in milk: Slowly beat in the lukewarm milk to the batter until smooth and homogeneous.
  8. Combine egg whites: Gently add the whipped egg whites to the batter and whisk by hand. Do not fully fold them in; leaving small lumps of egg whites in the batter will create a unique custard texture. The batter will be very thin.
  9. Bake the cake: Pour the batter into the prepared baking dish. Bake for 40 to 60 minutes, checking after 35 minutes. The cake is done when it is barely jiggly in the center but the top feels firm. If the top browns too quickly, cover loosely with foil. Avoid overbaking to maintain the custardy center.
  10. Cool and dust: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar.
  11. Store leftovers: Refrigerate any leftover cake to preserve freshness.

Notes

  • The batter is very thin, which is normal and key to the cake’s custard texture.
  • Do not overbake to avoid a rubbery texture; careful monitoring during baking is recommended.
  • Leaving small lumps of egg whites in the batter creates the signature top layer texture.
  • Using room temperature eggs helps with better volume when whipping the whites.
  • Allow the cake to cool completely before dusting with powdered sugar for best presentation.

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Find it online: https://familytastykitchen.com/lemon-custard-cake-recipe/