Delicious Lemon Custard Cake for a Light Summer Delight
This Lemon Custard Cake is a refreshing dessert with a creamy bite, perfect for summer gatherings.
Equipment
- - Mixing bowl
- - Baking pan
- - Electric mixer
- - Wire rack
Ingredients
For the Batter
- 4 large Eggs Room temperature for better whipping
- 1 cup Granulated Sugar Sweetens the cake
- 1/2 cup Butter Melted for easy mixing
- 1 teaspoon Vanilla Extract Enhances flavor
- 1 cup All-Purpose Flour Can substitute with gluten-free flour
- 1/2 cup Lemon Juice Fresh for best flavor
- 1 tablespoon Lemon Zest Adds intense lemon flavor
- 1 cup Milk Whole milk recommended
- 1/4 teaspoon Salt Optional, enhances sweetness
Instructions
How to Make Lemon Custard Cake
- Preheat your oven to 350°F (175°C). Prepare your baking pan by lining it with parchment paper and greasing it with cooking spray.
- Carefully separate the egg whites from the yolks. Beat the egg whites until stiff peaks form; set aside.
- Whisk together the egg yolks and granulated sugar until pale yellow and slightly thick, about 2-3 minutes.
- Blend in melted butter and vanilla extract, stirring until smooth.
- Gradually add the flour, stirring gently until fully combined.
- Mix in the lemon juice and zest until well incorporated.
- Slowly stir in the milk until the batter is creamy.
- Gently fold in the beaten egg whites, maintaining airiness.
- Pour the batter into the prepared pan and bake for 40-60 minutes until slightly jiggly in the center.
- Allow the cake to cool completely on a wire rack, then dust with powdered sugar before serving.
Notes
Optional: Serve with fresh berries for added flavor and presentation.