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Lemon Custard Cake is a delightful dessert that combines the fresh, zesty flavor of lemons with a creamy, soft custard texture and a light cake layer. This unique cake separates into two layers while baking—a custard base and a fluffy sponge top—creating an irresistible dessert that’s perfect for spring and summer. The balance of tartness from the lemons and sweetness from the sugar makes every bite refreshing and satisfying.
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
Main Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup freshly squeezed lemon juice
- 3/4 cup all-purpose flour
- 1 1/4 cups whole milk
- Powdered sugar, for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Separate the Eggs
Separate the egg yolks from the egg whites. Place the egg whites in a medium bowl and the yolks in a large bowl.
Step 3: Beat the Egg Yolks
Add the granulated sugar to the bowl with the egg yolks. Beat using an electric mixer until the mixture is light and creamy, about 2-3 minutes. Mix in the melted butter, vanilla extract, lemon zest, and lemon juice until well combined.
Step 4: Add the Flour and Milk
Gradually sift in the flour and mix until smooth. Slowly add the milk, mixing continuously until you have a smooth, thin batter.
Step 5: Whip the Egg Whites
In the bowl with the egg whites, beat with an electric mixer until stiff peaks form. This should take about 3-4 minutes. Gently fold the whipped egg whites into the lemon batter in three additions, being careful not to deflate the mixture. The batter will be lumpy, which is normal.
Step 6: Pour and Bake
Pour the batter into the prepared baking dish and smooth out the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and the cake is set. The cake should still have a slight jiggle in the center when done.
Step 7: Cool and Serve
Allow the Lemon Custard Cake to cool in the baking dish for at least 30 minutes before slicing. Dust with powdered sugar before serving, if desired.
Cook Notes
- Egg Whites: Be sure to beat the egg whites until stiff peaks form. This step helps create the light, airy top layer of the cake.
- Batter Texture: The batter will be thin and lumpy after folding in the egg whites—this is normal and will give you the two distinct layers when baked.
- Lemon Zest: Use freshly grated lemon zest for the best flavor, and make sure not to grate the bitter white pith.
Variations
1. Lemon Blueberry Custard Cake
Fold 1/2 cup fresh blueberries into the batter after mixing in the egg whites for a burst of fruitiness in every bite.
2. Lemon Raspberry Custard Cake
Add 1/2 cup fresh raspberries to the batter for a tart, fruity twist that pairs well with the lemon flavor.
3. Orange Custard Cake
Replace the lemon juice and zest with orange juice and zest for a different citrus flavor that’s equally refreshing.
Serving Suggestions
- Whipped Cream: Serve with a dollop of fresh whipped cream for extra creaminess.
- Fresh Berries: Garnish with fresh berries like blueberries or strawberries for a pop of color and flavor.
- Tea or Coffee: Enjoy a slice with a cup of hot tea or coffee for a perfect afternoon treat.
Frequently Asked Questions
Can I Make Lemon Custard Cake Ahead of Time?
Yes, this cake can be made ahead of time. Store it in the refrigerator for up to 2 days. Let it come to room temperature or warm it slightly before serving.
How Do I Store Leftovers?
Store any leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 3 days. The cake will firm up slightly as it chills but will still taste delicious.
Why Does This Cake Have Two Layers?
The Lemon Custard Cake forms two layers during baking due to the differences in density between the custard mixture and the egg whites. The heavier custard layer sinks to the bottom while the lighter egg whites create a fluffy top layer.
Lemon Custard Cake is a light and refreshing dessert that’s perfect for any occasion. The delightful combination of zesty lemon flavor, creamy custard, and fluffy cake makes it a crowd-pleaser that’s sure to impress. Whether you’re serving it as part of a spring gathering or just treating yourself to a slice, this cake is a delicious way to enjoy the bright, fresh taste of lemons. Give it a try and enjoy the layers of citrusy goodness!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
