This Zesty Lemon Custard Cake is a delightful dessert that perfectly balances creamy custard with vibrant lemon flavor. The light and airy texture combined with the refreshing zest of lemon makes it an irresistible treat for any occasion.
The cake’s top is lightly golden and dusted with powdered sugar, creating an elegant presentation. Whether you’re serving it at a family gathering or enjoying a slice with afternoon tea, this lemon custard cake is sure to impress and satisfy your sweet cravings.
Ingredients:
- For the Cake:
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 4 large eggs (separated)
- 2 cups milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Directions:
- Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, beat the egg yolks and granulated sugar until light and creamy.
- Add the melted butter, fresh lemon juice, lemon zest, and vanilla extract to the egg yolk mixture. Mix until well combined.
- Gradually add the flour and salt to the mixture, stirring until smooth.
- Slowly pour in the milk while continuing to stir, until the batter is well blended.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 40-50 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 250 kcal | Servings: 9 servings