Lemon Custard Cake

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Description:
Lemon custard cake is a delicate, light, and tangy dessert with two layers in one. As it bakes, the cake separates into a soft, airy sponge on top and a creamy, luscious lemon custard at the bottom. With its refreshing citrus flavor, this cake makes for a perfect spring or summer dessert that will satisfy your sweet tooth without being too heavy.

Ingredients:

  • Eggs (separated): 3 large
  • Granulated sugar: ¾ cup (150 g)
  • Unsalted butter (melted and cooled): ¼ cup (60 g)
  • All-purpose flour: ½ cup (60 g)
  • Whole milk: 1 ¼ cups (300 ml), lukewarm
  • Fresh lemon juice: ½ cup (120 ml)
  • Lemon zest: 1 tbsp (from 1-2 lemons)
  • Vanilla extract: 1 tsp
  • Salt: ¼ tsp
  • Powdered sugar (for dusting)

Optional Ingredients:

  • Fresh berries (for garnish)
  • Whipped cream (for serving)
  • Mint leaves (for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper.
  2. Prepare the eggs:
    Separate the egg whites from the yolks. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  3. Make the batter:
    In another bowl, whisk together the egg yolks, sugar, melted butter, and vanilla extract until smooth and pale. Gradually whisk in the flour and salt until fully combined.
  4. Add the lemon and milk:
    Slowly mix in the lemon juice and zest. Then, gradually whisk in the lukewarm milk, mixing until the batter is smooth and well incorporated.
  5. Fold in the egg whites:
    Gently fold the beaten egg whites into the batter in three parts. Be careful not to overmix; it’s fine if there are some small lumps of egg whites in the batter.
  6. Bake the cake:
    Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until the top is lightly golden and the cake feels slightly firm to the touch. The middle will still be jiggly due to the custard layer underneath.
  7. Cool and serve:
    Let the cake cool in the dish for about 1 hour. Once cooled, dust with powdered sugar before serving. Serve the cake as is or with fresh berries, whipped cream, or mint leaves for added elegance.

Tips for Success:

  • Room temperature eggs: Ensure your eggs are at room temperature for better separation and more volume when beating the egg whites.
  • Avoid over-mixing: Gently fold in the egg whites to preserve the airiness of the cake.
  • Lemon freshness: Use freshly squeezed lemon juice and zest for the best flavor.

Recommendations:

  • Serve chilled: This cake is delicious when chilled, making it an excellent make-ahead dessert.
  • Add a twist: Try substituting lime or orange juice for a different citrus flavor, or add a touch of lavender for a floral note.
  • Pair with tea or coffee: This light, refreshing cake pairs beautifully with a hot cup of tea or coffee.

Nutrition (per serving, approx. based on 9 servings):

  • Calories: 180
  • Protein: 4 g
  • Fat: 7 g
  • Carbohydrates: 25 g
  • Fiber: 0.5 g
  • Sugar: 17 g
  • Sodium: 90 mg

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