Description
This light and fluffy Lemon Custard Cake features a sweet and tangy balance with a creamy custard layer and airy sponge top. Easy to make and perfect for any occasion!
Ingredients
Scale
- 3 large eggs, separated
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- ½ cup all-purpose flour
- 1 cup milk (whole or 2%)
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 325°F (163°C). Grease an 8×8-inch baking dish or line with parchment paper.
- Whip Egg Whites: Beat egg whites in a clean bowl until soft peaks form. Set aside.
- Mix Batter: In another bowl, whisk egg yolks, sugar, and melted butter until pale and creamy. Stir in lemon zest and juice.
- Add Dry Ingredients: Whisk in flour and salt until combined.
- Incorporate Milk: Slowly pour in milk, stirring continuously for a smooth consistency.
- Fold in Egg Whites: Gently fold in whipped egg whites, keeping the mixture light and slightly lumpy.
- Bake: Pour batter into the prepared dish. Bake for 40–45 minutes, until golden brown and firm on top.
- Cool & Serve: Let cool for 10 minutes. Dust with powdered sugar and serve warm or chilled.
Notes
- For Extra Flavor: Add 1 teaspoon vanilla extract or fold in fresh berries.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the microwave for 10-15 seconds or enjoy chilled.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Coconut Twist: Substitute half the milk with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: dessert
- Method: Baking
- Cuisine: American, European
Keywords: lemon custard cake, citrus dessert, fluffy sponge cake, creamy lemon dessert, easy lemon cake