LEMON CUSTARD CAKE
This lemon custard cake is light, creamy, and bursting with fresh citrus flavour. With a soft cake layer on top and a smooth custard underneath, it’s a delightful and refreshing dessert perfect for any occasion.
Ingredients
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 4 large eggs separated
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- ¾ cup all-purpose flour
- 1 ½ cups milk warmed
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
Preheat the Oven:
- Preheat oven to 325°F (160°C). Grease an 8x8-inch baking dish and set aside.
Prepare Egg Yolks:
- In a large bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, lemon zest, and lemon juice, mixing until combined.
Mix the Batter:
- Sift in the flour and salt. Gradually add the warmed milk, whisking until the batter is smooth and thin.
Whip Egg Whites:
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon batter in three additions.
Bake:
- Pour the batter into the prepared dish. Bake for 45–50 minutes, until the top is lightly golden and the centre still has a slight jiggle.
Cool and Serve:
- Allow the cake to cool completely before dusting with powdered sugar. Slice and serve.
Notes
Make Ahead:
Bake the cake a day in advance and refrigerate. Dust with powdered sugar just before serving. Customizing the Flavour:
For a twist, add a bit of vanilla extract or a splash of orange juice along with the lemon. Serving Suggestions:
Serve chilled or at room temperature, topped with fresh berries or a dollop of whipped cream. Allergy-Friendly Options:
Use a dairy-free milk substitute, like almond milk, and plant-based butter for a dairy-free version. Storage Tips:
Store covered in the refrigerator for up to 3 days. Best enjoyed within the first two days for the creamiest texture.
Bake the cake a day in advance and refrigerate. Dust with powdered sugar just before serving. Customizing the Flavour:
For a twist, add a bit of vanilla extract or a splash of orange juice along with the lemon. Serving Suggestions:
Serve chilled or at room temperature, topped with fresh berries or a dollop of whipped cream. Allergy-Friendly Options:
Use a dairy-free milk substitute, like almond milk, and plant-based butter for a dairy-free version. Storage Tips:
Store covered in the refrigerator for up to 3 days. Best enjoyed within the first two days for the creamiest texture.