Description
Indulge in the light and refreshing flavor of Lemon Custard Cake, a delightful dessert that perfectly balances sweetness and tanginess.
Ingredients
Scale
- 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
- grated zest from 2 large lemons
- 1 3/4 cups milk-lukewarm
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, beat the egg yolks and sugar until pale and fluffy. Add the melted butter, vanilla extract, lemon juice, and lemon zest, then mix well.
- Sift the flour into the mixture and stir until just combined.
- Gradually incorporate the lukewarm milk, whisking until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the lemon mixture, taking care not to deflate the batter.
- Pour the batter into the prepared cake pan and bake for 30 minutes or until the top is golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.
Notes
For an extra kick, add a little extra lemon zest to the batter or serve with fresh berries on the side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American / European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 135 mg
Keywords: Lemon Custard Cake, dessert, lemon cake, baking, custard, American dessert