Description
This Lemon Custard Cake is a delightful dessert that combines the tangy freshness of lemons with a creamy custard-like texture, perfect for any occasion.
Ingredients
Scale
- 4 eggs (room temperature) separated
- 3/4 cup sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup freshly squeezed lemon juice
- grated zest from 2 large lemons
- 1 3/4 cups milk lukewarm
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, beat the egg yolks and sugar together until pale and creamy.
- Stir in the melted butter, vanilla extract, lemon juice, and lemon zest.
- Gradually mix in the flour until well combined.
- In another bowl, whisk the egg whites until stiff peaks form and gently fold them into the batter.
- Slowly add the lukewarm milk, mixing gently until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until the top is golden brown.
- Allow to cool slightly, dust with powdered sugar, and serve warm.
Notes
For best results, ensure all ingredients are at room temperature before starting. This cake can be served warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American / European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 135 mg
Keywords: Lemon Custard Cake, dessert, lemon cake, American dessert, baking