Description
This Lemon Custard Cake is a magical, self-layering dessert that combines a fluffy sponge cake with a silky lemon custard bottom. Light, zesty, and creamy, it’s the ultimate treat for citrus lovers. Whether served warm or chilled, it delivers a comforting and refreshing finish perfect for any occasion.
Ingredients
4 eggs, separated
1 cup granulated sugar
½ cup unsalted butter, melted
¾ cup all-purpose flour
½ cup fresh lemon juice
1 tablespoon lemon zest
1¾ cups whole milk
Powdered sugar, for dusting
Instructions
1. Preheat oven to 325°F (160°C) and grease an 8-inch square baking dish.
2. Separate the eggs and whip the egg whites in a clean bowl until stiff peaks form. Set aside.
3. In another bowl, whisk the egg yolks with sugar until pale and fluffy.
4. Add melted butter, lemon zest, and lemon juice. Mix until well combined.
5. Stir in flour until smooth, then slowly add the milk while mixing to create a thin batter.
6. Gently fold in whipped egg whites in 3 additions. The batter will be airy and a bit lumpy—this is normal.
7. Pour the batter into the prepared baking dish and bake for 40–45 minutes or until the top is golden and slightly firm with a gentle jiggle in the center.
8. Cool completely before dusting with powdered sugar and serving. Enjoy chilled or slightly warm.
Notes
For the best results, use freshly squeezed lemon juice and zest. Bottled juice won’t give the same vibrant flavor.
Be gentle when folding in egg whites to keep the batter airy and ensure the layers separate properly.
Serve cold for a refreshing treat or warm to enhance the custard’s creaminess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 23 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.4 g
- Protein: 4 g
- Cholesterol: 95 mg