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)

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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.