Lemon Custard Cake
If you're looking for a dessert that will make your mouth water, then look no further! This lemon custard cake is the perfect blend of sweet and tart. It's moist and creamy with a light vanilla flavor. The lemon zest adds just the right amount of citrus to this recipe. You'll love it!
Servings: 12 servings
Ingredients
- 4 large eggs separated
- ¾ cup sugar
- ½ cup unsalted butter melted
- 1 tsp vanilla
- ¾ cup flour
- ¼ cup lemon juice
- 1 T lemon zest zest from one medium lemon
- 1 ¾ cups milk
- 1 Tbsp powdered sugar for dusting
Instructions
- Preheat oven to 325 degrees
- Line an 8x8 baking dish with parchment paper, leaving about two inches extra length on each side. Set the dish aside to prepare the batter.
- In a large mixing bowl, or using a stand mixer, whisk the egg whites until they become thick and can hold a peak shape, then set the bowl aside.
- In a medium bowl, combine the melted butter, sugar and the vanilla. Stir them together, and then add in the flour. Whisk together until it is smooth and creamy.
- Whisk in the lemon juice and lemon zest, then add in the milk. Stir until they are well combined and become a thin batter.
- Gently fold in the whisked egg whites, allowing some of the whites to float to the top. Do not over mix or the cake will be flat. It will look like shaving cream is in the cake batter, and that’s ok.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes, until the cake is golden brown on top.
- Dust with powdered sugar before serving.
Notes
Be careful not to overmix the egg whites.
Do not over stir the batter when combining the egg whites into the mix. The egg whites provide the air to make the cake on top, and the custard on the bottom. If you overmix, the cake will not be fluffy.
Cover, and keep chilled to store.
I have made this cake in a metal pan, and although it bakes, it doesn’t seem brown as much as the glass pan. I would highly recommend baking this in an 8x8 glass baking dish if possible.