Lemon Custard Cake Delight (Printable Version)
A light and creamy lemon cake perfect for desserts or special occasions.
# What You'll Need:
01 -
115 g unsalted butter, melted and slightly cooled
02 -
250 g granulated sugar
03 -
4 large eggs, separated
04 -
Zest of 1 lemon
05 -
60 ml fresh lemon juice
06 -
1 teaspoon vanilla extract
07 -
65 g all-purpose flour
08 -
1/4 teaspoon salt
09 -
300 ml whole milk, at room temperature
10 -
Powdered sugar, for dusting
# Steps to Follow:
01 -
Preheat your oven to 160°C. Grease a 20×20 cm baking dish and line it with parchment paper, leaving an overhang for easy removal.
02 -
In a large, clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
03 -
In another large mixing bowl, beat the egg yolks and sugar until pale and creamy. Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until well combined. Sift in the flour and salt, and mix until smooth. Gradually add the milk, mixing until fully incorporated. The batter will be thin.
04 -
Gently fold the whipped egg whites into the batter in three additions. The batter will appear lumpy and airy. This is normal.
05 -
Pour the batter into the prepared baking dish. Bake for 40–50 minutes, or until the top is lightly golden and the cake jiggles slightly when shaken. Let the cake cool completely in the pan.
06 -
Dust the top with powdered sugar. Slice and serve on its own or with whipped cream and fresh berries for garnish.
# Additional Notes:
01 -
Lemon Custard Cake features a self-separating batter that forms both a light sponge layer and a creamy custard layer during baking.
02 -
Use fresh lemons for the best flavor and carefully fold in the whipped egg whites to achieve the cake's distinctive layers.