Description
Indulge in the delightful combination of tangy lemon and creamy custard in this Lemon Custard Cake. With a light sponge topping and a luscious custard layer below, this dessert is a perfect balance of flavors. Easy to make and sure to impress!
Ingredients
Main Cake:
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup granulated sugar
- 4 large eggs (separated)
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 1/2 cups whole milk (lukewarm)
Additional:
- powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and prepare the baking dish.
- Mix wet ingredients: Beat egg yolks and sugar, then add in butter, lemon zest, and juice.
- Add dry ingredients: Gradually sift in flour and salt, then mix in lukewarm milk.
- Whip egg whites: Beat egg whites to stiff peaks in a separate bowl.
- Combine: Gently fold egg whites into batter, pour into dish, and bake.
- Bake and cool: Bake for 40–45 minutes, cool, then chill for at least 2 hours.
- Serve: Dust with powdered sugar before serving, if desired.
Notes
- The batter will separate during baking to create a light sponge on top and a smooth custard layer below.
- For a more intense lemon flavor, add a few drops of lemon extract.
