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–+ servings
Lemon Custard Cake

Lemon Custard Cake: Light, Zesty Bliss in Every Bite

This Lemon Custard Cake is a delightful dessert that combines creamy texture with zesty lemon flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Granulated Sugar Adjust based on personal sweetness preference
  • 4 large Eggs, separated Ensure yolks and whites are properly separated for aeration
  • 1/2 cup Unsalted Butter, melted and cooled Can substitute with coconut oil for a dairy-free version
  • 2/3 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free option
  • 1/4 teaspoon Salt Enhances the flavors in the cake
  • 1 tablespoon Lemon Zest Use fresh lemons for the best results
  • 1/2 cup Fresh Lemon Juice Ensure it's freshly squeezed for optimal flavor
  • 1 1/2 cups Whole Milk, at room temperature Can be replaced with non-dairy milk
For Garnishing
  • Powdered Sugar Optional; sprinkle on top before serving for a beautiful presentation

Equipment

  • 8-inch square baking dish
  • Mixing bowls
  • electric mixer
  • sifter
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease an 8-inch square baking dish with butter, lining it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture turns light and creamy, about 3-5 minutes. Gently mix in the melted butter, lemon zest, and lemon juice.
  3. Sift the flour and salt into the egg yolk mixture, stirring gently until just combined. Gradually whisk in the room temperature milk until the batter is smooth.
  4. In a separate bowl, beat the egg whites until stiff peaks form, around 3-5 minutes. Carefully fold the egg whites into the batter in three additions.
  5. Pour the batter into the prepared baking dish and bake for 40-45 minutes until the top is golden brown and the center is slightly wobbly.
  6. Allow the cake to cool completely in the pan for about 1 hour. Lift it out using the parchment paper and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 120mgPotassium: 100mgSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use fresh lemons for best flavor. The cake can be made a day in advance and stored in the fridge for up to 3 days.

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