Description
This magical lemon custard cake transforms one simple batter into fluffy sponge cake and silky lemon custard layers with bright citrus flavor.
Ingredients
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
4 large eggs, separated
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups milk, lukewarm
Instructions
1. Preheat oven to 325°F and grease baking dish.
2. Separate egg whites and yolks.
3. Whisk butter, sugar, yolks, lemon zest, lemon juice, and vanilla.
4. Add flour and salt then whisk in milk.
5. Beat egg whites to stiff peaks and gently fold into batter.
6. Bake 45–55 minutes until golden.
7. Cool completely before serving.
Notes
Use fresh lemon juice for best flavor.
Do not overmix egg whites.
Cake is best chilled before serving.
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