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Lemon Custard Cake Recipe

Lemon Custard Cake Recipe
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★★★★★

4.9 from 17 reviews

Indulge in the delightful and tangy flavor of this Lemon Custard Cake. A soft, custard-like center with a slightly crispy top, this cake is a perfect balance of sweet and citrusy goodness.

Ingredients

Scale

Egg Whites:

  • 4 eggs (room temperature) – separated

Cake Batter:

  • ¾ cup sugar
  • ½ cup unsalted butter – melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons
  • 1 ¾ cups milk – lukewarm

Additional:

  • Powdered sugar for dusting

Instructions

  1. Preheat the Oven: Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides. Lightly grease with cooking spray and set aside.
  2. Whip Egg Whites: Whip the egg whites until stiff peaks form. Set aside.
  3. Prepare Batter: Beat the egg yolks and sugar until pale yellow. Add melted butter and vanilla, mix until combined. Mix in flour, then add lemon juice and zest.
  4. Incorporate Milk: Slowly beat in the lukewarm milk until well combined.
  5. Add Egg Whites: Gently whisk in the egg whites by hand, leaving small lumps. Pour the batter into the prepared pan.
  6. Bake: Bake for 40-60 minutes until barely jiggly in the center but firm on top. Adjust baking time as needed and avoid overbaking.
  7. Cool and Dust: Let the cake cool completely before dusting with powdered sugar.
  8. Storage: Store leftovers in the refrigerator.

Notes

  • The batter will be very thin, and small egg white lumps are normal.
  • If the top browns quickly, cover the cake with foil during baking.

Nutrition

Keywords: Lemon Custard Cake, Custard Cake Recipe, Lemon Cake, Citrus Dessert

Find it online: https://yumwithmia.com/lemon-custard-cake-recipe/