Description
Indulge in the delightful blend of tangy lemon and creamy custard with this Lemon Custard Cake. A light and fluffy cake that magically separates into two layers as it bakes, creating a sponge top and rich custard base.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk, lukewarm
- 1/4 teaspoon salt
For Dusting:
- powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks: Add egg yolks one at a time, mixing well after each addition.
- Combine flavors: Stir in vanilla, lemon zest, and lemon juice.
- Incorporate dry ingredients: Mix in flour and salt until just combined.
- Add milk: Gradually whisk in lukewarm milk until batter is smooth.
- Whip egg whites: In a separate bowl, beat egg whites until stiff peaks form.
- Fold in egg whites: Gently fold egg whites into lemon batter in three additions.
- Bake: Pour batter into dish and bake for 40-45 minutes until set and golden brown.
- Finish and serve: Cool, dust with powdered sugar, and serve.
Notes
- This cake naturally separates into a fluffy sponge top and creamy custard base as it bakes.
- Chill before serving for a firmer custard layer.
- Add fresh berries for garnish to complement the lemon flavor.
