Lemon Custard Cake

by

Lemon Custard Cake

Ingredients

  • ½ cup (1 stick / 115 g) unsalted butter, melted and slightly cooled
  • 4 large eggs, separated
  • ¾ cup (150 g) granulated sugar
  • 1 tbsp lemon zest (from about 1 lemon)
  • ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
  • ¾ cup (95 g) all-purpose flour
  • 1 ½ cups (360 ml) whole milk, lukewarm
  • Pinch of salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven
    • Preheat to 325°F (160°C).
    • Lightly butter an 8×8-inch (20×20 cm) baking dish or similar.
  2. Prepare the Batter Base
    • In a large bowl, beat the egg yolks and sugar together until pale and creamy.
    • Add the melted butter and mix until smooth.
    • Stir in the lemon zest and lemon juice.
  3. Add Dry Ingredients
    • Sift in the flour and salt, mixing just until combined.
    • Slowly whisk in the warm milkuntil the batter is smooth and thin.
  4. Whip the Egg Whites
    • In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
  5. Combine
    • Gently fold the egg whites into the lemon batter, one-third at a time.
    • The mixture will look slightly lumpy and thin — that’s normal (this is what creates the layered effect).
  6. Bake
    • Pour the batter into the prepared baking dish.
    • Bake for 40–50 minutes, or until the top is lightly golden and just set (a slight jiggle in the center is okay).
  7. Cool and Serve
    • Let the cake cool completely to allow the custard to set.
    • Dust with powdered sugarbefore serving.

To Serve

  • Enjoy slightly warm or chilled.
  • Garnish with fresh berries, whipped cream, or an extra drizzle of lemon curd for a luxurious touch.

Tips

  • For a more tart flavor, add an extra tablespoon of lemon juice.
  • The “magic” layers appear as the cake cools — a sponge on top, custard in the middle, and a soft base.
  • Store leftovers covered in the fridge for up to 3 days.

Leave a Comment