Description
Lemon Custard Cake is a delightful dessert featuring a fluffy sponge cake layer resting atop a silky, creamy lemon custard base. This easy-to-make cake combines the tart brightness of fresh lemon juice and zest with a tender, light texture that is perfect for spring and summer gatherings. Baked in a water bath for a smooth custard finish, it can be served chilled or at room temperature with an optional dusting of powdered sugar.
Ingredients
Scale
Cake Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs (separated)
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the granulated sugar and softened unsalted butter together until the mixture becomes light and fluffy, which helps in creating a tender cake texture.
- Add Egg Yolks and Lemon: Add the egg yolks one at a time, mixing well after each addition. Then incorporate the lemon zest and fresh lemon juice, which infuse the cake with bright citrus flavor.
- Combine Dry Ingredients: Stir in the all-purpose flour and salt just until combined to avoid overmixing and toughening the cake.
- Add Milk: Gradually add the whole milk to the batter, stirring until smooth to maintain a creamy consistency.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, which will aerate the batter and create the cake’s light texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the lemon batter in batches to keep the mixture airy and prevent deflating the egg whites.
- Prepare Water Bath and Bake: Pour the batter into the prepared baking dish. Place this dish inside a larger baking pan and fill the outer pan halfway up the sides with hot water to create a water bath. Bake for 40–45 minutes until the top is set and lightly golden, ensuring the custard layer cooks evenly without cracking.
- Cool and Serve: Allow the cake to cool for at least 30 minutes, which helps the custard set completely. Optionally, dust with powdered sugar before serving. The cake can be enjoyed chilled or at room temperature.
Notes
- The cake naturally separates into a fluffy sponge layer atop a silky custard base, creating a delightful texture contrast.
- For a more pronounced tartness, increase the amount of fresh lemon juice slightly to suit your preference.
- Serve this cake chilled or at room temperature for optimum flavor and texture.
- Use a clean bowl to beat the egg whites to ensure they reach stiff peaks.
- Make sure to gently fold the egg whites to retain their airiness and avoid deflating the batter.
