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:
- 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. - 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. - 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. - 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. - 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. - 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. - 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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