Lemon Custard Cake: A Magical Dessert Recipe
Lemon Custard Cake is a deliciously light and tangy dessert featuring a smooth lemon-infused custard layered atop a tender cake base. This magic cake recipe yields a marvelously textured treat with three distinct layers, combining the rich flavors of fresh lemon juice and zest with a delicate custard. It’s perfect for any occasion and is sure to impress with its unique texture and bright citrus notes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus 1 hour chilling time
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 tbsp lemon zest (from about 1 lemon)
- ½ cup fresh lemon juice (from 2–3 lemons)
- 1 tsp vanilla extract
- 2 cups whole milk, lukewarm
Dry Ingredients:
- ¾ cup all-purpose flour
- ¼ tsp salt
For Serving:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
- Beat Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture turns pale and thick. Add the melted butter, lemon zest, lemon juice, and vanilla extract. Mix until all ingredients are thoroughly combined.
- Add Flour and Milk: Gradually whisk in the all-purpose flour and salt. Slowly pour in the lukewarm milk while whisking constantly, ensuring the batter becomes smooth and thin without lumps.
- Whip Egg Whites: Using a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites, leaving some small clumps intact to help create the distinct layered texture of the cake.
- Pour and Bake: Pour the prepared batter into the lined baking dish. Bake for 40 to 45 minutes in the preheated oven, or until the top is golden brown and springs back slightly when lightly pressed.
- Cool and Chill: Allow the cake to cool completely in the pan on a wire rack. Once cooled, refrigerate the cake for at least 1 hour to let the custard layer properly set and firm up.
- Slice and Serve: Cut the cake into 9 squares. Dust with powdered sugar just before serving, if desired, for an elegant finishing touch.
Notes
- Use fresh lemons for the best flavor and vibrant lemon aroma.
- Be gentle when folding the egg whites in order to maintain the airy texture for the custard layers.
- Ensure the egg whites are whipped to stiff peaks for the proper rise and texture.
- Do not overbake; the cake should still have a slight jiggle in the center when done.
- Chilling the cake is essential to allow the custard to set firmly before serving.
- This cake is best served chilled but can be brought to room temperature if preferred.
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