Description
Move over, boring desserts! This Luscious Lemon Custard Cake is here to steal the spotlight. It’s a symphony of textures with a light and airy top layer, a creamy custard center, and a delicate cake base. Bursting with bright lemon flavor, it’s the perfect balance of sweet and tangy. Ideal for any occasion, this cake will be the highlight of your dessert table.
Ingredients
Scale
For the Cake:
- 4 large eggs, separated (room temperature)
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Zest of 2 large lemons
- 1 ¾ cups milk, lukewarm
For the Lemon Custard:
- 4 large egg yolks
- 1 cup granulated sugar
- ¼ cup cornstarch
- ⅓ cup freshly squeezed lemon juice
- Zest of 1 large lemon
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat and Prep:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 9×9-inch baking dish.
- Beat Egg Whites:
- In a clean bowl, beat the egg whites to stiff peaks. Set aside.
- Cream Yolks and Sugar:
- In a separate bowl, cream the egg yolks and sugar together until light and fluffy.
- Add the melted butter and vanilla extract, and mix well.
- Combine Dry and Wet Ingredients:
- Gradually fold in the flour, lemon juice, and lemon zest into the yolk mixture.
- Incorporate Milk:
- Whisk in the lukewarm milk until the batter is smooth.
- Fold in Egg Whites:
- Gently fold the beaten egg whites into the batter, ensuring not to deflate them.
- Bake:
- Pour the batter into the prepared baking dish.
- Bake for 40-45 minutes, or until the top is lightly golden and set.
- Let the cake cool completely.
- Prepare Lemon Custard:
- In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, lemon juice, and lemon zest.
- Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble.
- Remove from heat and stir in the softened butter until fully incorporated.
- Pour Over Cake:
- Once the cake has cooled, pour the warm custard over the top and spread evenly.
- Cover the cake and refrigerate for at least 2 hours before serving.
Notes
- Use room temperature ingredients for best results.
- Avoid overmixing the batter to maintain a light and airy texture.
- For extra lemony flavor, add a few drops of lemon extract to the custard.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 26g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Luscious Lemon Custard Cake, lemon dessert, sweet and tangy cake