Description
This Lemon Custard Cake is a delightful dessert that magically separates into a light sponge layer on top and a creamy custard layer below. Made with fresh lemon juice and zest, this citrusy treat is perfect for any occasion.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1 cup whole milk, at room temperature
For Dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Prepare the batter: In a large bowl, cream butter and sugar, then add egg yolks, lemon zest, lemon juice, flour, salt, and milk, mixing well.
- Whip egg whites: In a separate bowl, beat egg whites until stiff peaks form.
- Combine batter: Gently fold egg whites into the lemon batter in three additions.
- Bake: Pour mixture into the baking dish and bake for 35–40 minutes until golden and set.
- Cool and serve: Let cool, dust with powdered sugar, and chill if desired before serving.
Notes
- This cake separates into a soft sponge layer on top and a creamy custard layer below as it bakes.
- Use fresh lemons for the best flavor, and serve with whipped cream or berries if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
