Description
This Irresistible Lemon Custard Cake is a delicate and moist dessert featuring a smooth lemon-flavored custard baked to perfection. Combining the tangy brightness of fresh lemon zest and juice with a light, fluffy texture from whipped egg whites, this cake is perfect for any occasion when you crave a refreshing, citrusy treat.
Ingredients
Scale
Custard Cake Ingredients
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 3/4 cups milk, lukewarm
- 2 lemons, zested and juiced
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Lightly grease an 8-inch square baking dish to prevent sticking and ensure easy removal of the cake after baking.
- Whisk Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and fluffy, which helps to incorporate air and creates a light texture.
- Add Butter and Flour: Stir in the melted unsalted butter thoroughly, then gradually add the all-purpose flour, mixing continuously until the batter is smooth and evenly combined without lumps.
- Incorporate Milk and Lemon: Slowly pour in the lukewarm milk along with the freshly grated lemon zest and lemon juice. Stir gently until the batter is smooth and the citrus flavors are evenly distributed.
- Beat Egg Whites: In a separate clean bowl, whisk the egg whites with cream of tartar until stiff peaks form. This creates volume and lightness in the cake’s texture.
- Fold Egg Whites: Gently fold the stiff egg whites into the lemon batter, taking care to preserve as much air as possible for a fluffy custard cake.
- Bake the Cake: Pour the batter into the greased baking dish. Bake in the preheated oven for 40-45 minutes or until the top turns golden and the custard is set but still slightly wobbly in the center.
- Cool and Dust: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar before slicing and serving to add a sweet finishing touch.
Notes
- Ensure egg whites are beaten to stiff peaks for optimal lightness.
- Use room temperature or lukewarm milk to help achieve a smooth batter.
- Lemon zest and juice add natural freshness; adjust quantities to taste for more or less citrus flavor.
- Cooling the cake fully before dusting helps powdered sugar to settle nicely.
- This cake is best served within 1-2 days for maximum freshness, stored covered in the refrigerator.
