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Lemon Custard Cake Recipe

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★★★★★

4.4 from 82 reviews

Lemon Custard Cake is a light and creamy dessert with a refreshing lemon flavor, perfect for summer. This soft cake features a unique custard-like texture created by folding in whipped egg whites and baking until just set, resulting in a delicate balance of fluffiness and creaminess.

Ingredients

Scale

Eggs & Dairy

  • 4 eggs (room temperature, separated)
  • 1 ¾ cups milk (lukewarm)
  • ½ cup unsalted butter (melted and slightly cooled)

Dry Ingredients

  • ¾ cup all-purpose flour
  • ¾ cup sugar

Flavorings

  • 1 teaspoon vanilla extract
  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons

Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat and prepare baking dish: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with cooking spray, then set aside.
  2. Whip egg whites: Using an electric mixer, whip the egg whites until stiff peaks form. Set aside carefully, as these will create the custard-like texture in the final cake.
  3. Mix egg yolks and sugar: In a separate bowl, beat the egg yolks with sugar until the mixture becomes pale yellow and slightly thickened.
  4. Add butter and vanilla: Incorporate the melted, slightly cooled butter and vanilla extract into the egg yolk mixture. Mix well until evenly combined.
  5. Incorporate flour: Gradually add the flour to the yolk mixture, mixing until just incorporated and smooth.
  6. Add lemon juice and zest: Stir in the freshly squeezed lemon juice and grated lemon zest, combining thoroughly.
  7. Combine milk: Slowly beat in the lukewarm milk until the batter is smooth and well blended.
  8. Incorporate egg whites: Gently whisk the whipped egg whites into the batter by hand. It’s fine to leave some small lumps of egg white; these will float and form the top layer during baking, contributing to the cake’s unique texture.
  9. Bake the cake: Pour the very thin batter into the prepared baking dish. Bake for 40 to 60 minutes, beginning to check for doneness at 35 minutes. The cake is ready when it is barely jiggly in the center but the top feels firm to the touch. If the top browns too quickly, tent with aluminum foil. Avoid overbaking to prevent a rubbery texture.
  10. Cool and finish: Allow the cake to cool completely in the pan. Once cooled, dust with powdered sugar before serving.
  11. Storage: Store any leftovers in the refrigerator to maintain freshness.

Notes

  • The batter is very thin and delicate, so handle gently especially when folding in egg whites.
  • Baking times may vary depending on your oven and baking dish; begin checking from 35 minutes onward.
  • Covering with foil can prevent over-browning on top if necessary.
  • Do not overbake to ensure the custard-like texture remains intact without becoming rubbery.
  • Using room temperature eggs and lukewarm milk helps achieve proper texture.

Keywords: Lemon custard cake, easy lemon dessert, summer cake, creamy lemon cake, custard cake recipe

Find it online: https://epicrecipebox.com/lemon-custard-cake-recipe/