Name: Lemon Custard Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup (120ml) fresh lemon juice; 1 tablespoon lemon zest; 3/4 cup (150g) granulated sugar; 1/4 cup (30g) all-purpose flour; 3 large eggs, separated; 1 cup (240ml) whole milk; 2 tablespoons unsalted butter, melted; 1/4 teaspoon salt; Powdered sugar for dusting

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This Lemon Custard Cake is a delightful dessert with a refreshing lemon flavor that melts in your mouth. The magic of this dessert lies in its ability to separate into two distinct layers during baking. The top layer becomes light and fluffy, while the bottom transforms into a smooth, creamy custard that perfectly balances the citrusy tang. It’s the ideal treat for anyone who loves the zing of lemon combined with a rich, comforting texture.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup (120ml) fresh lemon juice

1 tablespoon lemon zest

¾ cup (150g) granulated sugar

¼ cup (30g) all-purpose flour

3 large eggs, separated

1 cup (240ml) whole milk

2 tablespoons unsalted butter, melted

¼ teaspoon salt

Powdered sugar for dusting

Directions

I preheat the oven to 325°F (163°C) and grease a 9-inch round or square baking dish.

In a large bowl, I whisk together the sugar, flour, and salt.

Then, I add the egg yolks, melted butter, lemon juice, lemon zest, and milk to the bowl, whisking until the mixture is smooth.

In a separate clean bowl, I beat the egg whites with an electric mixer until stiff peaks form.

Gently, I fold the beaten egg whites into the lemon mixture in three batches, taking care to maintain as much air in the batter as possible.

I pour the batter into the prepared baking dish and place it in a larger pan.

Next, I fill the larger pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath for even baking.

I bake the cake for 35-40 minutes, or until the top is lightly golden and set.

After removing it from the oven, I let it cool before dusting it with powdered sugar.

I serve it warm or chilled for the best texture.

Servings and Timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

For a richer flavor, I can add a bit of vanilla extract to the batter.

If I want a more intense lemon flavor, I can increase the lemon zest or add a bit of lemon extract.

For a gluten-free version, I can substitute the all-purpose flour with a gluten-free flour blend.

I can add fresh berries like raspberries or blueberries on top for a burst of color and flavor.

Storage/Reheating

To store any leftover cake, I keep it in an airtight container in the refrigerator for up to 3-4 days. If I prefer to enjoy it warm again, I can reheat individual portions in the microwave for about 20-30 seconds. For an even heat distribution, I can also reheat it in the oven at 325°F (163°C) for about 10-15 minutes.

FAQs

Can I make this cake ahead of time?

Yes, I can make this cake ahead of time! It actually stores quite well in the fridge for a few days. The flavors can develop even more, making it a great make-ahead dessert.

What can I serve with Lemon Custard Cake?

I love to serve this cake with whipped cream or a scoop of vanilla ice cream. Fresh berries like raspberries, strawberries, or blueberries also pair wonderfully with the citrus flavor.

Can I freeze this cake?

While it’s best served fresh, I can freeze the cake by wrapping individual slices tightly in plastic wrap and then placing them in a freezer bag. When ready to enjoy, I can thaw it in the fridge and reheat it in the oven.

Can I use bottled lemon juice?

For the best flavor, I recommend using fresh lemon juice and zest. Bottled lemon juice may lack the brightness that fresh lemons provide.

Why does the cake separate into two layers?

The separation into two layers happens because of the way the batter is prepared. The egg whites create an airy top layer, while the heavier egg yolks, lemon juice, and milk sink to form a custard-like bottom. It’s part of the cake’s natural process!

Conclusion

I absolutely love how simple yet impressive this Lemon Custard Cake is. With its light, fluffy top and creamy custard bottom, it’s the perfect dessert for citrus lovers. Whether I serve it for a special occasion or just as a treat for myself, it never disappoints. This cake is a true delight to make and eat.

Recipe:

Lemon Custard Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This Lemon Custard Cake is a delightful, easy-to-make dessert featuring a bright lemon flavor with a light, fluffy top and creamy custard bottom. The cake separates into two layers during baking, creating a delicious contrast of textures. Perfect for citrus lovers.

Instructions

Preheat the oven to 325°F (163°C) and grease a 9-inch round or square baking dish.
In a large bowl, whisk together sugar, flour, and salt.
Add egg yolks, melted butter, lemon juice, zest, and milk. Whisk until smooth.
In a separate clean bowl, beat egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the lemon mixture in three batches, preserving as much air as possible.
Pour the batter into the prepared dish and place it in a larger pan. Fill the larger pan with hot water halfway up the sides of the baking dish to create a water bath.
Bake for 35-40 minutes until the top is golden and set.
Let the cake cool, then dust with powdered sugar before serving.
Serve warm or chilled for the best texture.