Lemon Custard Cake Treat (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup granulated sugar
05 -
2 tablespoons butter, softened
06 -
1/4 cup vegetable oil
07 -
3 large eggs, separated
08 -
1 teaspoon vanilla extract
09 -
2 teaspoons lemon zest
10 -
1/3 cup fresh lemon juice
11 -
1 1/4 cups whole milk
12 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and lightly grease an 8-inch cake pan. Optionally, line it with parchment paper for easier removal.
02 -
Sift together the flour, baking powder, and salt in a medium bowl.
03 -
In a large bowl, beat the sugar, butter, and oil until light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract and lemon zest.
04 -
Gradually add the dry ingredients to the sugar mixture in increments, alternating with the lemon juice and milk. Stir until smooth.
05 -
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter, taking care not to deflate the mixture.
06 -
Transfer the batter into the prepared cake pan and smooth the surface with a spoon or spatula.
07 -
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the cake to cool briefly in the pan before removing it. Then, let it cool completely on a wire rack.
09 -
Dust the cooled cake with powdered sugar before serving.
# Notes:
01 -
For a dairy-free version, substitute milk with almond or coconut milk, and use a dairy-free butter alternative.
02 -
Substitute orange juice and zest for a different citrus flavor if desired.
03 -
Chill leftovers in an airtight container for a delightful treat the next day.