Lemon Custard Cake
This Lemon Custard Cake features a tender, moist crumb infused with bright lemon flavor and a smooth, creamy custard layer, perfect for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat egg yolks with ½ cup sugar until pale and thick.
- Add lemon zest, lemon juice, milk, melted butter, and vanilla extract to the yolk mixture and mix well.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the cake batter in three additions, preserving as much air as possible.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the custard appears set.
- Allow the cake to cool completely in the pan before removing.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra touch, serve chilled with fresh berries or a dollop of whipped cream to complement the lemon custard flavor.
Find it online: https://justflowe.com/lemon-custard-cake/