Description
Indulge in the delightful flavors of this Lemon Custard Cake – a luscious treat that combines a soft sponge top with a creamy custard bottom, all infused with zesty lemon notes. Perfect for any occasion!
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1 cup whole milk
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix Butter and Sugar: Cream butter and sugar until fluffy in a large bowl.
- Add Eggs and Flavors: Beat in egg yolks one at a time, then mix in lemon zest and juice.
- Combine Dry Ingredients: Sift flour and salt, then fold into the mixture.
- Whisk in Milk: Gradually add milk to the batter until smooth.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form.
- Fold and Bake: Gently fold egg whites into the batter, then pour into the dish. Bake in a water bath for 40–45 minutes.
- Cool and Serve: Cool, refrigerate for 2 hours, then dust with powdered sugar before serving.
Notes
- This cake forms a soft sponge top and creamy custard bottom.
- For a twist, serve with fresh berries or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 17g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
