Name: Lemon Custard Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (120g) unsalted butter, softened; 1 cup (200g) granulated sugar; 3 large eggs, separated; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup (240ml) whole milk; 1/2 cup (60g) all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon cream of tartar; Powdered sugar for dusting (optional)

Lemon Custard Cake is a unique dessert that delivers the perfect harmony of creamy custard and light, fluffy cake. With its zesty lemon flavor and delicate texture, this cake is a treat for anyone who loves a little tartness combined with sweetness. The contrast between the custard layer and the airy cake top makes each bite a delightful experience.

Ingredients

1/2 cup (120g) unsalted butter, softened

1 cup (200g) granulated sugar

3 large eggs, separated

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup (240ml) whole milk

1/2 cup (60g) all-purpose flour

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Powdered sugar for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a similar-sized baking dish.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Add the egg yolks, lemon zest, and lemon juice to the butter mixture, mixing well to combine.

In a separate bowl, whisk the flour, salt, and milk together until smooth, then gradually add to the butter mixture. Mix until combined.

In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.

Gently fold the beaten egg whites into the batter, being careful not to deflate them. The batter will be thin.

Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean).

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, dust the cake with powdered sugar before serving if desired.

Servings and timing

This recipe makes approximately 8 servings.

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Variations

Gluten-Free: You can replace the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Lemon Alternatives: If you prefer a different citrus flavor, try substituting lime or orange zest and juice.

Berry Add-ins: Adding some fresh berries, like raspberries or blueberries, can bring an extra layer of flavor and color to the cake.

Storage/Reheating

To store, cover the cake with plastic wrap or place it in an airtight container at room temperature for up to 2 days. If you have leftovers and want to keep it longer, store it in the refrigerator for up to 5 days. You can also freeze this cake for up to 1 month. When ready to serve, let it thaw at room temperature for a few hours.

To reheat, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F (150°C) for a few minutes until heated through.

FAQs

Can I make Lemon Custard Cake in advance?

Yes, this cake can be made in advance. It’s best when allowed to cool completely and stored in the refrigerator, where it will stay fresh for up to 5 days.

Can I use a different type of milk?

I use whole milk for the best results, but you can substitute with a lower-fat milk or a dairy-free alternative like almond or oat milk if preferred.

Why does my cake separate into layers?

This cake naturally separates into two layers: a creamy custard on the bottom and a light cake on top. It’s the magic of the egg whites folding into the batter that creates this unique effect!

Can I make this cake without lemon?

Absolutely! If you’re not a fan of lemon, feel free to experiment with other citrus fruits like lime, orange, or even grapefruit for a fresh twist.

How do I prevent the top from getting too dark?

If the top of the cake is getting too dark before the center is set, cover the cake loosely with aluminum foil and continue baking until done.

Conclusion

Lemon Custard Cake is a light, refreshing dessert that blends the creamy indulgence of custard with the airy, fluffy texture of cake. With the brightness of fresh lemon, it’s the perfect balance of sweet and tart. Whether you’re a seasoned baker or just starting, this recipe will surely impress.

Recipe:

Lemon Custard Cake

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Author: Sophia
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

Ingredients

1/2 cup (120g) unsalted butter, softened

1 cup (200g) granulated sugar

3 large eggs, separated

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup (240ml) whole milk

1/2 cup (60g) all-purpose flour

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Powdered sugar for dusting (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a similar-sized baking dish.
In a mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg yolks, lemon zest, and lemon juice to the butter mixture, mixing well to combine.
In a separate bowl, whisk the flour, salt, and milk together until smooth, then gradually add to the butter mixture. Mix until combined.
In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the batter, being careful not to deflate them. The batter will be thin.
Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean).
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar before serving if desired.

Notes

To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.

You can substitute lime, orange, or grapefruit for lemon if preferred.

Adding fresh berries like raspberries or blueberries can bring an extra layer of flavor and color.

Cover the cake with plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.

If the top is getting too dark, cover loosely with aluminum foil and continue baking until done.