Lemon Custard Cake is a delightful dessert that combines a bright and tangy lemon flavor with a light, airy texture. As it bakes, the cake magically separates into two layers: a soft, sponge-like top and a creamy, rich custard base. The result is a perfect balance of sweetness and tartness that melts in your mouth with each bite. This cake is perfect for any occasion, whether it’s a refreshing treat for a warm day or a delightful finish to a cozy meal.
Ingredients:
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 4 large eggs, separated
- 1/4 cup unsalted butter, melted
- 1 cup whole milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg yolks, melted butter, milk, lemon juice, and lemon zest until smooth.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Beat the egg whites: In a clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the lemon mixture until no large streaks remain.
- Bake the cake: Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until the top is set and lightly golden. The cake should have a slight jiggle in the center due to the custard layer.
- Cool and serve: Let the cake cool completely in the pan before slicing. Dust with powdered sugar just before serving for an extra touch of sweetness.
This Lemon Custard Cake is a light and refreshing dessert that will have everyone coming back for more!
