Description
This Lemon Custard Cake separates into two dreamy layers as it bakes: a fluffy sponge on top and silky custard underneath. Sweet, tangy, and elegant, it’s perfect for spring gatherings or anytime you crave a bright, comforting dessert.
Ingredients
4 large eggs, separated
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 cups whole milk, lukewarm
Powdered sugar, for dusting
Instructions
1. Preheat oven to 325°F (163°C) and line an 8×8 baking dish with parchment paper.
2. Separate egg whites and yolks. Beat egg whites until stiff peaks form. Set aside.
3. In a separate bowl, whisk egg yolks and sugar until pale and thick.
4. Stir in melted butter and vanilla extract until smooth.
5. Mix in lemon juice and zest.
6. Sift in flour and whisk until the batter is lump-free.
7. Slowly add warm milk while whisking; the batter will become thin.
8. Gently fold in beaten egg whites in three parts, keeping as much air as possible.
9. Pour the batter into the baking dish and bake for 45–50 minutes, or until golden and just set with a slight jiggle in the center.
10. Cool completely, then chill in the fridge for at least 2 hours.
11. Dust with powdered sugar before slicing and serving.
Notes
Do not skip chilling — it sets the custard and enhances the flavor.
Folding the egg whites gently is key to forming the soft sponge layer.
Use fresh lemon juice and zest for the brightest, cleanest flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 18g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.3g
- Protein: 5g
- Cholesterol: 105mg