Lemon Custard Cake Delight (Ready-to-Print Version)
Light sponge, silky custard, and citrus flavors combine for a delightful layered cake experience.
# What You’ll Need:
→ Eggs and Dairy
01 -
4 large eggs, separated
02 -
1 3/4 cups whole milk, lukewarm
03 -
1/2 cup unsalted butter, melted and slightly cooled
→ Dry Ingredients
04 -
3/4 cup granulated sugar
05 -
1/2 cup all-purpose flour, sifted
06 -
1/4 teaspoon salt
→ Citrus
07 -
1/2 cup freshly squeezed lemon juice
08 -
1 tablespoon finely grated lemon zest
→ Garnish
09 -
Powdered sugar, for dusting
10 -
Lemon slices, optional
# Step-by-Step Guide:
01 -
Preheat oven to 325°F. Grease and optionally line a 9×9-inch baking dish with parchment paper.
02 -
Separate eggs into yolks and whites carefully.
03 -
Whisk egg yolks with granulated sugar until pale and fluffy.
04 -
Stir melted butter and lemon zest into the yolk mixture until fully combined.
05 -
Sift flour into the mixture and fold gently until just incorporated.
06 -
Gradually pour in lemon juice followed by lukewarm milk, mixing gently; expect a very thin batter.
07 -
In a separate clean bowl, beat egg whites with salt to stiff peaks.
08 -
Fold whipped egg whites into lemon batter in three portions, being careful to preserve airiness.
09 -
Pour batter into prepared baking dish and smooth surface. Bake for 45 to 55 minutes until the top is golden and center remains slightly jiggly.
10 -
Allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
11 -
Dust the top with powdered sugar and garnish with lemon slices if desired.
# Handy Tips:
01 -
Use room-temperature eggs and milk to improve texture.
02 -
The batter will be thin; this is expected for the custard layer.
03 -
For best slicing results, chill the cake overnight.