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Lemon Custard Cake Recipe

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★★★★★

4.6 from 138 reviews

This Lemon Custard Cake is a delicate and airy dessert featuring a tangy lemon flavor combined with a light custard-like texture. Made by folding whipped egg whites into a smooth lemon-infused batter and baked until just set, this cake offers a soft, jiggly center with a lightly golden top. Perfect served plain or garnished with whipped cream and fresh berries, it is a refreshing treat for any occasion.

Ingredients

Scale

Butter and Sugar

  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250 g) granulated sugar

Eggs and Flavors

  • 4 large eggs, separated
  • Zest of 1 lemon
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup (65 g) all-purpose flour
  • 1/4 teaspoon salt

Dairy

  • 1 1/4 cups (300 ml) whole milk, at room temperature

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving an overhang on the sides to help remove the cake easily after baking.
  2. Prepare the egg whites: In a large, clean mixing bowl, use an electric mixer to beat the egg whites on high speed until they form stiff peaks. This will provide the cake’s light and airy texture. Set the whipped egg whites aside carefully to not deflate.
  3. Make the batter: In another large bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and creamy. Gradually add the melted butter, lemon zest, fresh lemon juice, and vanilla extract, mixing thoroughly to combine all the flavors. Sift in the all-purpose flour and salt, then gently mix until smooth. Slowly pour in the room temperature whole milk, mixing until the batter is fully incorporated; expect it to be quite thin.
  4. Fold in the egg whites: Gently fold the whipped egg whites into the lemon batter in three additions. Use a spatula to carefully incorporate them to maintain the batter’s airiness, even if the batter appears lumpy—this is normal and desired.
  5. Bake the cake: Pour the combined batter into the prepared baking dish. Bake in the preheated oven for 40 to 50 minutes, or until the cake’s top becomes lightly golden and the cake jiggles slightly when you gently shake the pan, indicating a delicate custard texture inside.
  6. Cool and serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the surface with powdered sugar. Slice and serve as is, or embellish with whipped cream and fresh berries for an elegant finish.

Notes

  • Ensure the egg whites are whipped to stiff peaks for the best airy texture in the cake.
  • Folding must be gentle to keep the batter light; avoid over-mixing which can deflate the egg whites.
  • Use room temperature milk to prevent curdling and too drastic temperature change in the batter.
  • The cake should be jiggly in the center when done; do not overbake as it will lose its custard-like texture.
  • For variation, fresh berries can be folded into the batter before baking or served on top for garnish.
  • Use fresh lemon juice and zest for the brightest lemon flavor.

Keywords: Lemon Custard Cake, light lemon cake, airy cake, custard cake, lemon dessert, baked lemon cake

Find it online: https://hannahdelgado.com/lemon-custard-cake-recipe/