Description
This Lemon Custard Cake is pure sunshine in dessert form — a soft sponge cake layer on top with a silky, creamy lemon custard underneath. Light, bright, and perfectly sweet.
Ingredients
4 large eggs, separated
¾ cup granulated sugar
½ cup unsalted butter, melted
⅓ cup all-purpose flour
1 ¾ cups whole milk
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar for dusting
Instructions
1. Preheat oven to 325°F and prepare baking dish.
2. Beat egg whites to stiff peaks.
3. Beat yolks with sugar until pale.
4. Add melted butter and vanilla.
5. Whisk in flour and salt.
6. Slowly add milk, lemon juice, and zest.
7. Fold egg whites gently into batter.
8. Pour into dish and bake in water bath 45-55 minutes.
9. Cool completely before slicing.
Notes
Use fresh lemon juice.
Do not overmix egg whites.
Bake in water bath for custard texture.
Store refrigerated up to 4 days.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg