Description
This Lemon Custard Cake is a delicate, melt-in-your-mouth dessert featuring a soft, custardy texture infused with fresh lemon juice and zest. Light and airy from whipped egg whites, this cake offers a perfect balance of citrus brightness and sweetness, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Egg Mixture
- 4 large eggs, separated
- 3/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups whole milk, lukewarm
Dry Ingredients
- 1/2 cup all-purpose flour
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Beat Egg Whites: Separate the egg whites and yolks carefully. Using a clean bowl, beat the egg whites until stiff peaks form, then set aside to maintain their volume.
- Whisk Egg Yolks and Sugar: In another bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick, indicating the sugar is dissolved and air is incorporated.
- Add Butter and Vanilla: Stir the melted unsalted butter and vanilla extract into the yolk mixture until smooth, combining the flavors and adding richness.
- Incorporate Lemon: Mix in the fresh lemon juice and lemon zest, which provide a fresh, tangy flavor to the custard base.
- Add Flour: Sift the all-purpose flour into the mixture and whisk until smooth and lump-free, ensuring a velvety batter.
- Combine Milk: Slowly pour the lukewarm whole milk into the batter while whisking continuously. This thins the batter to the right consistency for baking.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter in three additions. Be careful to keep as much air as possible to maintain the cake’s light texture.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 45–50 minutes, or until the cake is golden on top and just set but still has a slight jiggle in the center, indicating a custardy texture.
- Cool and Chill: Allow the cake to cool completely at room temperature. Then chill it in the refrigerator for at least 2 hours to set and enhance the custard consistency.
- Serve: Before serving, dust the chilled cake generously with powdered sugar for a sweet and attractive finishing touch. Slice into 9 or 9 squares and enjoy.
Notes
- Make sure the egg whites are beaten to stiff peaks but not overbeaten to prevent deflation when folding.
- Using fresh lemon juice and zest greatly enhances the flavor — avoid bottled lemon juice if possible.
- Do not overbake; the slight jiggle in the center ensures the custard stays creamy after cooling.
- Chilling the cake is essential for it to fully set and develop the classic custard texture.
- Serving with fresh berries or whipped cream complements the tartness of the lemon custard.
