Description
The Best Lemon Custard Cake is a delightful dessert that perfectly balances a light sponge cake with a creamy custard layer, infused with the vibrant flavors of fresh lemons. This cake is an ideal treat for any occasion, whether itβs a family gathering or a spring celebration. Each bite delivers a refreshing zest that is sure to impress your guests. Lightly dusted with powdered sugar, this elegant dessert can be served alone or accompanied by fresh berries, making it versatile enough for year-round enjoyment.
Ingredients
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup unsalted butter, melted and cooled
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 cups whole milk
Instructions
- Preheat your oven to 325Β°F (163Β°C). Grease and line an 8-inch square baking dish with parchment paper.
- In a mixing bowl, beat egg yolks and granulated sugar until pale and creamy. Stir in melted butter, lemon zest, and lemon juice. Sift in flour and salt; mix until just combined. Gradually whisk in whole milk until smooth.
- In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes or until golden brown and set in the center. Let cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 130mg
Keywords: Use room temperature ingredients for better blending. Sift dry ingredients to avoid lumps. Be gentle when folding egg whites to maintain fluffiness. The cake can be stored in the refrigerator for up to three days or frozen for two months.