Description
Lemon Custard Cake is a soft, creamy, and refreshing dessert perfect for any occasion, especially during summer. Its delicate lemon flavor and custard-like texture make it an irresistible treat. This recipe is quick, easy, and ideal for bakers of all levels.
Ingredients
- 4 eggs (room temperature, separated)
- 3/4 cup sugar
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup freshly squeezed lemon juice
- Zest from 2 large lemons
- 1 3/4 cups milk (lukewarm)
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F.
- Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides. Lightly grease with cooking spray.
- Whip the egg whites until stiff peaks form, then set aside.
- Beat egg yolks and sugar until pale yellow.
- Add melted butter and vanilla extract; mix until evenly combined.
- Mix in flour until incorporated.
- Add lemon juice and zest; mix until combined.
- Slowly beat in the lukewarm milk until smooth.
- Gently whisk in egg whites by hand. Do not fold completely; small lumps will create the custard top layer during baking.
- Pour batter into the prepared pan.
- Bake 40–60 minutes until the cake is barely jiggly in the center but the top is firm to touch. Check after 35 minutes. Cover with foil if top browns too quickly. Avoid overbaking.
- Cool completely before dusting with powdered sugar.
- Store leftovers in the fridge.
Notes
- Serve chilled or at room temperature.
- Dust with powdered sugar or drizzle with a lemon glaze for added flavor.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Slice with a sharp knife dipped in hot water for cleaner cuts.