Description
This delightful dessert features a light, airy cake atop a luscious lemon custard layer. With its vibrant citrus flavor and creamy texture, it’s the perfect treat for any occasion.
Ingredients
4 large eggs (room temperature), separated
-
¾ cup granulated 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
-
1¾ cups whole milk, lukewarm
-
Powdered sugar, for dusting
Instructions
-
Preheat the oven to 325°F (165°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving an overhang for easy removal.
-
Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Set aside.
-
Prepare the batter: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add the melted butter and vanilla extract, mixing until well combined.
-
Incorporate dry ingredients: Gradually add the flour, mixing until fully incorporated.
-
Add lemon flavor: Stir in the freshly squeezed lemon juice and grated lemon zest.
-
Mix in milk: Slowly pour in the lukewarm milk, mixing until the batter is smooth.
-
Fold in egg whites: Gently fold the whipped egg whites into the batter in three additions, ensuring not to deflate them.
-
Bake: Pour the batter into the prepared baking dish. Bake for 40–50 minutes, or until the top is lightly golden and the center is just set. The cake will form two layers during baking: a light, airy top and a creamy custard bottom.
-
Cool and serve: Allow the cake to cool completely in the dish. Once cooled, dust the top with powdered sugar before serving.
Notes
-
For best results, ensure all ingredients are at room temperature.
-
This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
-
Serve with fresh berries or a dollop of whipped cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American