Lemon Custard Cake – A Soft, Creamy, and Zesty Dessert!

Lemon custard cake is a delightful dessert that combines the light, airy texture of a sponge cake with the rich, creamy consistency of custard. With its vibrant citrus flavor and delicate layers, this cake is perfect for any occasion, from casual family gatherings to elegant dinner parties. The magic of this dessert lies in its transformation during baking, where a single batter separates into two distinct layers: a fluffy cake on top and a smooth, velvety custard on the bottom.

Why You’ll Love This Recipe

• Delicate yet indulgent: The combination of airy sponge and silky custard makes for a perfect contrast in texture.
• Bright and refreshing: The tangy lemon flavor adds a zesty touch to every bite.
• Simple ingredients, impressive result: Made with pantry staples, this dessert looks and tastes gourmet.
• Perfect for any occasion: Whether served warm or chilled, this cake is a crowd-pleaser.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup whole milk, room temperature
• 1/4 cup fresh lemon juice (from about 2 lemons)
• Powdered sugar, for dusting

Directions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step 2: Beat Egg Whites

In a clean, dry mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form. Set aside.

Step 3: Mix Wet Ingredients

In a separate large mixing bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and slightly thickened. Stir in the melted butter and lemon zest.

Step 4: Incorporate Dry Ingredients

Sift in the flour and salt, and mix until just combined. Slowly add the milk and fresh lemon juice, whisking continuously until the batter is smooth.

Step 5: Fold in Egg Whites

Gently fold in the beaten egg whites using a spatula, being careful not to deflate the mixture. The batter will be thin and slightly lumpy, which is normal.

Step 6: Bake

Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until the top is golden and slightly firm to the touch. The custard layer will remain soft and jiggly underneath.

Step 7: Cool and Serve

Allow the cake to cool in the pan for at least 15 minutes before serving. Dust with powdered sugar and enjoy warm or chilled.

Variations

• Coconut Lemon Custard Cake: Add 1/4 cup of shredded coconut to the batter for a tropical twist.
• Berry Infused: Fold in fresh blueberries or raspberries for a fruity contrast.
• Gluten-Free Version: Use a 1:1 gluten-free flour substitute.
• Orange Custard Cake: Substitute lemon juice and zest with orange juice and zest for a citrus variation.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Cooling Time: 15 minutes
• Total Time: ~1 hour

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm individual servings in the microwave for 15-20 seconds or enjoy chilled.
• Freezing: Not recommended, as the custard layer may separate upon thawing.

Frequently Asked Questions

How does lemon custard cake separate into layers?

During baking, the eggs and flour create a sponge-like structure on top, while the liquid ingredients settle at the bottom, forming a creamy custard.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

What kind of milk works best?

Whole milk is ideal for a rich texture, but you can substitute with 2% or a dairy-free alternative like almond milk.

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance and stored in the refrigerator until ready to serve.

How do I know when the cake is done?

The top should be golden brown and slightly firm, while the custard layer will remain soft and jiggly.

Can I use a different baking dish?

An 8×8-inch dish works best, but a 9-inch round pan or individual ramekins can also be used; adjust baking time accordingly.

Why is my custard layer too runny?

The cake may need a few extra minutes of baking, or it may not have been allowed to cool enough to set properly.

Can I add other flavors?

Yes! Vanilla bean, almond extract, or a hint of lavender can complement the lemon beautifully.

Is this cake served warm or cold?

It can be enjoyed both warm and chilled, depending on your preference.

Can I double the recipe?

Yes, but use a larger baking dish and extend the baking time slightly to ensure even cooking.

Conclusion

Lemon custard cake is a simple yet elegant dessert that offers a delightful contrast of textures and flavors. With its refreshing citrus taste and creamy consistency, it’s sure to become a favorite for any occasion. Whether served as a light afternoon treat or a decadent dinner finale, this cake is bound to impress!

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