Description
This Lemon Custard Cake is the perfect balance of light, zesty lemon flavor and creamy custard texture. With a delicate sponge on top and a rich, custardy bottom, it’s like two desserts in one. Serve it chilled for a refreshing treat that’s perfect for spring and summer!
Ingredients
For the Cake:
-
1/2 cup granulated sugar
-
1/4 cup all-purpose flour
-
1/4 teaspoon salt
-
3 large eggs, separated
-
1 cup milk
-
1/4 cup freshly squeezed lemon juice
-
Zest of 1 lemon
-
1 teaspoon vanilla extract
-
1/4 teaspoon cream of tartar (optional)
Instructions
-
Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch round or square baking dish.
-
Mix Dry Ingredients: In a medium mixing bowl, whisk together the granulated sugar, flour, and salt.
-
Add Wet Ingredients: Add the egg yolks, milk, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Whisk until smooth and well combined.
-
Whip Egg Whites: In a separate mixing bowl, beat the egg whites with the cream of tartar (if using) until stiff peaks form.
-
Combine Mixtures: Gently fold the whipped egg whites into the lemon mixture, being careful not to deflate the egg whites. The batter will appear slightly lumpy but that’s fine.
-
Bake: Pour the mixture into the prepared baking dish. Bake for 45-50 minutes, or until the top is golden and the center is set (it may still jiggle slightly).
-
Cool: Let the cake cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to allow the custard to fully set.
-
Serve: Once chilled, cut into slices and serve with a dusting of powdered sugar or fresh whipped cream if desired.
Notes
The cake will have a delicate, sponge-like top with a custard bottom. This is completely normal!
For extra lemon flavor, you can increase the amount of lemon zest.
This cake can be made a day ahead and stored in the fridge, making it a great make-ahead dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American