Lemon Custard Cake is a delightful dessert that combines the bright, tangy flavor of lemons with a creamy custard and a light, fluffy cake. This cake separates into two layers while baking: a soft, sponge-like cake on top and a rich, lemony custard on the bottom. It’s a perfect treat for lemon lovers and makes an elegant dessert for any occasion.
Why You’ll Love This Recipe
- Zesty Flavor: The fresh lemon gives this cake a vibrant and refreshing taste.
- Creamy and Light: The combination of custard and cake layers provides a delightful texture contrast.
- Elegant Presentation: This cake looks as impressive as it tastes.
Ingredients
For the Lemon Custard Cake, you’ll need:
- 4 large eggs, separated
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk, at room temperature
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- Powdered sugar, for dusting
Step-by-Step Instructions
1. Prepare the Batter
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch (20×20 cm) baking dish with parchment paper.
- Separate Eggs: Separate the eggs, placing the yolks in a large bowl and the whites in another large mixing bowl.
- Beat Egg Yolks: Add the granulated sugar to the bowl with the egg yolks. Beat with an electric mixer until the mixture is light and creamy.
- Add Butter and Vanilla: Mix in the melted butter and vanilla extract until combined.
- Incorporate Flour and Milk: Gradually add the flour, cornstarch, and salt to the egg yolk mixture, alternating with the milk. Mix until smooth.
- Add Lemon: Stir in the lemon juice and zest until well combined.
2. Whip Egg Whites
- Beat Egg Whites: Using clean beaters, beat the egg whites until stiff peaks form.
- Fold into Batter: Gently fold the whipped egg whites into the lemon batter, a little at a time, until fully incorporated. The batter will be thin and slightly lumpy.
3. Bake the Cake
- Pour Batter: Pour the batter into the prepared baking dish and spread it evenly.
- Bake: Bake in the preheated oven for 40-50 minutes, or until the top is lightly golden and the cake is set but still slightly jiggly in the center.
- Cool: Allow the cake to cool in the baking dish on a wire rack.
4. Serve
- Dust with Powdered Sugar: Once completely cooled, dust the top of the cake with powdered sugar.
- Slice and Enjoy: Cut into squares and serve. Enjoy the contrast of the light, fluffy top layer and the creamy lemon custard bottom.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for best results.
- Folding Egg Whites: Fold the egg whites gently into the batter to maintain the light texture.
- Cooling: Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting into the cake.
Variations
- Lemon Blueberry Custard Cake: Add fresh or frozen blueberries to the batter for a fruity twist.
- Citrus Blend: Combine lemon and orange zest and juice for a citrus blend flavor.
- Lemon Glaze: Instead of powdered sugar, drizzle a simple lemon glaze over the cake.
Conclusion
This Lemon Custard Cake is a delightful blend of zesty lemon flavor, creamy custard, and light, airy cake. It’s an elegant and refreshing dessert that’s perfect for any occasion. Simple to make and absolutely delicious, it’s sure to become a favorite in your recipe collection. Enjoy the burst of lemony goodness with every bite!