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

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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