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.
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
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.
Notes
For a richer flavor, consider adding a splash of vanilla extract to the batter.
To intensify the lemon flavor, increase the lemon zest or add lemon extract.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Add fresh berries such as raspberries or blueberries on top for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 210 kcal