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Light & Creamy Lemon Custard Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Light & Creamy Lemon Custard Cake is a delicate and airy dessert with a luscious lemon flavor. It features a custard-like texture, achieved by folding whipped egg whites into a lemon-infused batter, then baked until golden and slightly jiggly in the center. Perfectly balanced in sweetness and brightness, this cake is light enough to enjoy any time and topped with a dusting of powdered sugar for an elegant finish.

Ingredients

Scale

Eggs and Sugar

  • 4 large eggs, separated
  • ¾ cup granulated sugar

Wet Ingredients

  • ½ cup unsalted butter, melted and slightly cooled
  • 1 ¾ cups milk, lukewarm
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Dry Ingredients

  • ¾ cup all-purpose flour

For Serving

  • Powdered sugar (for dusting)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (165°C) to prepare for baking the lemon custard cake evenly.
  2. Prepare the Baking Dish: Grease an 8×8-inch baking dish with butter or non-stick spray and lightly dust it with flour to prevent sticking.
  3. Separate Eggs: Carefully separate the egg yolks from the egg whites into two separate bowls to prepare for different mixing steps.
  4. Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This will help give the cake its light and airy texture; set aside once done.
  5. Mix Egg Yolks and Sugar: In another bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy, indicating the sugar is well incorporated.
  6. Add Flavorings and Butter: To the egg yolk mixture, add the melted butter, fresh lemon juice, lemon zest, and vanilla extract. Stir until combined well to infuse lemon flavor and richness.
  7. Incorporate Flour: Gradually whisk in the all-purpose flour until the batter is smooth and free of lumps.
  8. Add Milk: Slowly add the lukewarm milk to the batter, whisking continuously until fully incorporated. The batter will be thin, which is expected for this custard-style cake.
  9. Fold in Egg Whites: Gently fold the beaten egg whites into the batter in three batches. Be careful not to overmix; the batter should remain light with some visible lumps of egg whites.
  10. Pour Batter into Dish: Transfer the batter to the prepared baking dish and smooth the top with a spatula for even baking.
  11. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden and the center is still slightly jiggly to maintain the custard texture.
  12. Cool the Cake: Remove the cake from the oven and allow it to cool completely to set before slicing.
  13. Serve: Dust the top with powdered sugar for a beautiful finish and serve at room temperature or chilled, according to preference.

Notes

  • Do not overmix when folding in the egg whites to keep the cake light and airy.
  • Use fresh lemon juice and zest for the best lemon flavor.
  • The center of the cake should remain slightly jiggly after baking to achieve the custard texture.
  • Allow the cake to cool fully before slicing to ensure clean cuts.
  • This cake is best served within 2 days but can be refrigerated to extend freshness.
  • Use an 8×8-inch baking dish for proper thickness and baking time.

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Find it online: https://freshandtastyrecipes.com/light-and-creamy-lemon-custard-cake-recipe/