Lemon Custard Cake

Name: Lemon Custard Cake
Total time: 70 min
Yield: 9 servings
Ingredients: 4 large eggs, separated and at room temperature; 0.75 cup granulated sugar; 0.5 cup unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; 0.75 cup all-purpose flour; 0.25 cup freshly squeezed lemon juice; 2 Zest of large lemons; 1.75 cups lukewarm milk; Powdered sugar for dusting

1h 10m

Serves 9

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Lemon Custard Cake

facebook.com

1h 10m

Serves 9

Directions

1Preheat the oven to 325°F (163°C).
2Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the pan.
3In a clean mixing bowl, beat the egg whites using an electric mixer until stiff peaks form.
4Set aside the beaten egg whites.
5In another large bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale, creamy and slightly thick.
6Add the melted butter and vanilla extract to the yolk mixture and mix until smooth.
7Gradually add the flour and mix just until incorporated.
8Stir in the fresh lemon juice and lemon zest to give the batter its bright citrus flavor.
9Slowly pour in the lukewarm milk while mixing gently until the batter becomes smooth and very thin.
10Carefully fold the beaten egg whites into the batter by hand.
11Pour the batter into the prepared baking pan and spread it evenly.
12Bake for 40–60 minutes until the top becomes lightly golden and set, while the center remains slightly soft and custard-like.
13If the top begins browning too quickly during baking, loosely cover the pan with foil.
14Remove from the oven and allow the cake to cool completely in the pan.
15Once cooled, dust generously with powdered sugar.
16Lift the cake from the pan using the parchment paper and slice into bars.
17Chill slightly before serving for the best creamy custard texture.

Ingredients

4 large eggs, separated and at room temperature
0.75 cup granulated sugar
0.5 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
0.75 cup all-purpose flour
0.25 cup freshly squeezed lemon juice
2 Zest of large lemons
1.75 cups lukewarm milk
Powdered sugar for dusting

Equipment

8x8-inch baking panparchment paperelectric mixermixing bowlsfoil

Tips

Do not fully mix in the egg whites; leave small visible lumps to create the layered texture.
If the top browns too quickly during baking, loosely cover the pan with foil.
Chill slightly before serving for the best creamy custard texture.

Lemon Custard Cake

1h 10m

Serves 9

facebook.com

Lemon Custard Cake

facebook.com

1h 10m

Serves 9

Directions

1Preheat the oven to 325°F (163°C).
2Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the pan.
3In a clean mixing bowl, beat the egg whites using an electric mixer until stiff peaks form.
4Set aside the beaten egg whites.
5In another large bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale, creamy and slightly thick.
6Add the melted butter and vanilla extract to the yolk mixture and mix until smooth.
7Gradually add the flour and mix just until incorporated.
8Stir in the fresh lemon juice and lemon zest to give the batter its bright citrus flavor.
9Slowly pour in the lukewarm milk while mixing gently until the batter becomes smooth and very thin.
10Carefully fold the beaten egg whites into the batter by hand.
11Pour the batter into the prepared baking pan and spread it evenly.
12Bake for 40–60 minutes until the top becomes lightly golden and set, while the center remains slightly soft and custard-like.
13If the top begins browning too quickly during baking, loosely cover the pan with foil.
14Remove from the oven and allow the cake to cool completely in the pan.
15Once cooled, dust generously with powdered sugar.
16Lift the cake from the pan using the parchment paper and slice into bars.
17Chill slightly before serving for the best creamy custard texture.

Ingredients

4 large eggs, separated and at room temperature
0.75 cup granulated sugar
0.5 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
0.75 cup all-purpose flour
0.25 cup freshly squeezed lemon juice
2 Zest of large lemons
1.75 cups lukewarm milk
Powdered sugar for dusting

Equipment

8x8-inch baking panparchment paperelectric mixermixing bowlsfoil

Tips

Do not fully mix in the egg whites; leave small visible lumps to create the layered texture.
If the top browns too quickly during baking, loosely cover the pan with foil.
Chill slightly before serving for the best creamy custard texture.