Lemon Custard Cake – A Deliciously Zesty Treat

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🍋 Lemon Custard Cake – A Deliciously Zesty Treat

Description

Lemon Custard Cake is a light, refreshing dessert that beautifully balances tangy lemon flavor with a creamy, custard-like texture. This cake magically separates into two delightful layers while baking: a soft sponge cake on top and a rich, silky lemon custard on the bottom. It’s the perfect treat for lemon lovers who enjoy a bright, zesty dessert that isn’t overly heavy. Ideal for spring gatherings, tea parties, or simply as a sweet ending to your meal.

Ingredients For Lemon Custard Cake – A Deliciously Zesty Treat

  • ½ cup (115g) unsalted butter, melted and slightly cooled

  • 1 cup (200g) granulated sugar

  • 4 large eggs, separated

  • 1 tsp vanilla extract

  • ½ cup (60g) all-purpose flour

  • 1 ½ cups (360ml) whole milk, lukewarm

  • Zest of 2 lemons

  • ½ cup (120ml) fresh lemon juice

  • Pinch of salt

  • Powdered sugar, for dusting (optional)

Instructions

  1. Prep the oven & pan: Preheat oven to 325°F (160°C). Lightly grease and line an 8×8-inch baking dish with parchment.

  2. Whip egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.

  3. Mix yolk batter: In another bowl, whisk egg yolks and sugar until pale and creamy. Add melted butter, lemon zest, and lemon juice. Mix well.

  4. Add flour & milk: Gently whisk in flour, then slowly add warm milk until smooth. Batter will be thin.

  5. Fold egg whites: Carefully fold egg whites into batter in 3 additions. Some lumps of egg white are fine—don’t overmix.

  6. Bake: Pour batter into prepared dish and bake for 45–55 minutes, until the top is golden brown and the cake jiggles slightly in the center.

  7. Cool & serve: Let cool completely. Dust with powdered sugar before serving. Cut into squares or scoop portions for a rustic look.

📝 Notes

  • Batter will be runny—this is normal for custard-style cakes.

  • For a more intense lemon flavor, add an extra tablespoon of zest.

  • Cake is best served chilled after resting in the fridge for at least 2 hours.

💡 Tips

  • Use fresh lemons, not bottled juice, for best flavor.

  • Don’t overmix when folding egg whites—air is what creates the cake layer.

  • Store leftovers covered in the fridge for up to 3 days.

🍽 Servings

  • Makes 9 square servings (8×8 pan)

🔢 Nutritional Info (per serving, approx.)

  • Calories: 210

  • Carbs: 28g

  • Protein: 4g

  • Fat: 9g

  • Fiber: 0.5g

  • Sugar: 21g

🌟 Benefits

  • Rich in vitamin C from fresh lemons.

  • Lighter than heavy cream-based desserts.

  • Satisfies sweet cravings while offering a refreshing citrus kick.

❓ Q&A for Lemon Custard Cake

Q1: Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free 1:1 baking blend.

Q2: Can I use other citrus fruits?
Absolutely! Try lime, orange, or grapefruit for a twist.

Q3: Why is my cake too runny?
It may be underbaked—give it 5–10 more minutes, but don’t overbake or the custard layer will dry out.

Q4: How do I serve it?
Serve chilled with fresh berries, a dollop of whipped cream, or just a dusting of powdered sugar.

Q5: Can I make it ahead of time?
Yes! It actually tastes better after chilling overnight as the flavors meld.

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