Lemon Custard Cake Recipe
This lemon custard cake recipe is light, airy, and delicately flavored. Egg whites are whipped to soft peaks, then folded into a lemon-scented custard made from yolks, sugar, milk, and butter, creating a tender, fluffy texture.A hint of vanilla and fresh lemon juice brightens the flavor, while gentle baking ensures a soft, golden crust. Once cooled, the cake is dusted with powdered sugar, adding a touch of sweetness.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Zester or grater
- Saucepan
- 8-inch round cake pan
- Spatula
- Sieve for powdered sugar
Ingredients
- 4 large eggs separated
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tablespoon lemon zest about 2 lemons
- 1 3/4 cups whole milk lukewarm
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Start by preparing the egg whites. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a clean bowl, beat the egg whites together with the cream of tartar until they form soft peaks. Gradually add 1/2 cup of sugar while continuing to beat until the whites hold stiff peaks.
- Next, work on the yolks and dry ingredients. In a separate bowl, whisk the egg yolks together with the remaining 1/4 cup of sugar until the mixture turns pale and slightly thickened. Stir in the flour, lemon zest, and salt until everything is fully combined.
- Prepare the custard base by warming the milk in a small saucepan over low heat until it is lukewarm. Slowly whisk the warm milk into the egg yolk mixture, then mix in the melted butter, lemon juice, and vanilla extract.
- Now, combine the two mixtures carefully. Fold the beaten egg whites into the yolk mixture in batches, using a gentle motion to keep the batter light and airy. Make sure not to deflate the egg whites.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar. Slice and enjoy. For an extra touch, you can serve it with whipped cream or fresh berries.
Notes
Note: Make sure your egg whites are at room temperature for better volume. Do not over mix the batter once egg whites are folded in to keep the cake light. Lukewarm milk ensures the butter doesn’t seize when combined with the eggs.
Nutrition Facts Of Lemon Custard Cake Recipe
Calories: 280 kcal | Fat: 12 g | Carbohydrates: 38 g | Protein: 7 g | Sugar: 25 g