The Lemon Custard Cake is a wonderful concoction that marries the bold, zesty flavors of lemon with the smooth and creamy texture of custard, creating a dessert that feels both indulgent and refreshing. The bright citrus notes make each bite a delightful experience, perfect for any season. This cake is not only a treat for the taste buds but also a feast for the eyes. The golden crust complements the soft, pale yellow custard filling, making it as beautiful as it is delicious. Whether you’re hosting a dinner party or just looking for a sweet treat to brighten your day, this cake promises to impress and satisfy
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Ingredients:
4 eggs, separated
1 tablespoon water
3/4 cup sugar
1 cup milk
1 lemon (zest and juice)
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/4 teaspoon cream of tartar
Powdered sugar for dusting
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Directions:
Preheat oven to 325°F (160°C). Prepare an 8-inch cake pan by lining it with parchment paper.
In a large bowl, beat egg yolks with water until smooth. Gradually add sugar, beating until fluffy. Mix in lemon zest, lemon juice, and melted butter.
Stir in flour until evenly combined. Gradually add milk, stirring continuously.
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the lemon mixture.
Pour batter into the prepared cake pan. Bake for 40-45 minutes, or until the top is golden and the center is set.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes | Kcal: 310 kcal | Servings: 8