Lemon Custard Cake: A Delicious & Easy Recipe
This Lemon Custard Cake is a delightful dessert that combines the lightness of a sponge cake with the richness of a creamy custard. It’s easy to make and bursting with lemon flavor, making it a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
For Dusting:
- powdered sugar
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix Butter and Sugar: Cream together butter and sugar in a bowl until light and fluffy.
- Add Eggs and Lemon: Beat in egg yolks one at a time, then mix in lemon zest and juice.
- Combine Dry Ingredients: Mix in flour and salt until just combined.
- Add Milk: Slowly whisk in milk until smooth.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form.
- Fold in Egg Whites: Gently fold egg whites into the lemon batter.
- Bake: Pour batter into the prepared dish and bake for 40–45 minutes until set.
- Cool and Serve: Cool for 20 minutes, dust with powdered sugar, and enjoy!
Notes
- For extra brightness, serve with fresh berries or whipped cream.
- This cake is best served chilled or at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 21 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
