Lemon Custard Cake
This Lemon Custard Cake is a delightful combination of fluffy cake and creamy custard with a bright, zesty lemon flavor. Perfect for any occasion!
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs separated
- 1 tbsp lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice from about 2 lemons
- 1/2 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- Powdered sugar for dusting, optional
Instructions
Prepare Your Baking Dish:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch baking dish with butter or non-stick spray.
Mix the Wet Ingredients:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks, lemon zest, lemon juice, and vanilla extract, mixing well.
Add the Dry Ingredients:
- Gradually add flour and mix until just combined.
- Slowly whisk in milk until the batter is smooth.
Beat the Egg Whites:
- In a separate clean bowl, beat egg whites and salt until stiff peaks form.
- Gently fold the egg whites into the batter without deflating them.
Bake:
- Pour batter into the prepared baking dish.
- Place the dish in a larger pan filled with hot water (halfway up the sides) to create a water bath.
- Bake for 40–45 minutes, until the top is lightly golden and the custard layer is set.
Cool & Serve:
- Let the cake cool for 15 minutes.
- Dust with powdered sugar before serving warm or chilled.