Lemon Custard Cake: Your Ultimate Light Summer Dessert
Delight in the refreshing and fluffy Lemon Custard Cake, the perfect summer dessert that combines a luscious creamy texture with vibrant lemon flavors.
Equipment
- - Oven
- - Mixing bowls
- Whisk
- - Baking pan
- - Parchment paper
Ingredients
For the Batter
- 4 large Eggs room temperature
- 1 cup Sugar adjust based on preference
- 1/2 cup Melted Butter or vegetable oil for lighter option
- 1 teaspoon Vanilla Extract can be substituted with almond extract
- 1 cup All-Purpose Flour or gluten-free flour blend
- 1/2 cup Lemon Juice fresh is recommended
- 1 tablespoon Lemon Zest for full flavor impact
- 1 cup Milk whole, almond, or coconut milk
- 4 large Egg Whites beat until stiff peaks form
For Dusting
- 1 cup Powdered Sugar for dusting before serving
Instructions
Directions
- Preheat the oven to 350°F (175°C). Prepare your baking pan by lining it with parchment paper and spraying it lightly with cooking spray.
- Separate the eggs carefully, placing the whites in one bowl and the yolks in another. Beat the egg whites until stiff peaks form.
- Combine the egg yolks and sugar in a bowl and beat until the mixture turns pale yellow and creamy. Add in the melted butter and vanilla extract, mixing until well incorporated.
- Mix in the flour until smooth, followed by the fresh lemon juice and lemon zest. Pour in the milk gradually, stirring until all the ingredients are well combined.
- Fold in the beaten egg whites gently, leaving a few small lumps for maximum fluffiness.
- Pour the batter into your prepared pan and bake in the preheated oven for about 40-60 minutes, until the top is firm and the center jiggles slightly.
- Cool the cake completely on a wire rack and dust the top with powdered sugar before serving.
Notes
For best flavor, serve chilled or at room temperature. Optional: Top with fresh fruits or whipped cream for added indulgence.