Description
This Lemon Custard Cake is a light and refreshing dessert combining a smooth, tangy lemon custard baked to perfection with a delicate, airy texture. The subtle citrus brightness from fresh lemon juice and zest pairs beautifully with the creamy custard base, making it an elegant treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs, separated
- 1 cup milk
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch round or square baking dish to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined to create a smooth base for the custard.
- Add Wet Ingredients: Add the egg yolks, milk, freshly squeezed lemon juice, lemon zest, and vanilla extract to the dry ingredients. Whisk thoroughly until the mixture is smooth and homogenous.
- Whip Egg Whites: In a separate clean mixing bowl, beat the egg whites along with the optional cream of tartar until stiff peaks form. This will add volume and lightness to the custard cake.
- Combine Mixtures: Gently fold the beaten egg whites into the lemon mixture carefully, so you maintain the airiness without deflating the egg whites. The batter will have a slightly lumpy texture but that is expected.
- Bake: Pour the combined batter into the prepared baking dish. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the center is set but may still jiggle slightly.
- Cool: Allow the cake to cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours to let the custard fully set and develop its creamy texture.
- Serve: After chilling, cut into slices and serve. Optionally dust with powdered sugar or top with fresh whipped cream to enhance the dessert’s flavor and presentation.
Notes
- Using fresh lemon juice and zest is key to achieving the best bright citrus flavor.
- The cream of tartar helps stabilize the egg whites, creating a lighter custard, but it’s optional.
- Be gentle when folding the egg whites to keep the mixture airy and ensure a tender texture.
- Allowing the cake to chill fully is essential for the custard to set properly and slice cleanly.
- Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.
