Description

This Lemon Custard Cake is a delicate and airy dessert featuring a light lemon-infused custard base with a fluffy texture achieved by folding in whipped egg whites. Baked to a golden brown perfection and dusted with powdered sugar, this cake offers a beautiful balance of creamy lemon flavor and a soft, melt-in-your-mouth crumb. Ideal for gatherings or a refreshing treat after dinner.

Ingredients

Scale

Custard Cake Ingredients

4 large eggs, separated
¾ cup sugar
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup fresh lemon juice
1 teaspoon lemon zest (from one medium lemon)
1 ¾ cups milk
1 tablespoon powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cake.
Prepare baking dish: Line an 8×8 inch baking dish with parchment paper, making sure to leave about two inches of extra length on each side to make it easier to lift the cake out once baked.
Whip egg whites: In a large bowl or using a stand mixer, whisk the egg whites until they form stiff peaks that hold their shape firmly, then set aside to maintain their volume.
Mix yolks and sugar: In a separate medium bowl, beat the egg yolks together with the sugar until the mixture is smooth and pale.
Create batter base: Stir together the melted butter, vanilla extract, and sugar in the yolk mixture. Gradually whisk in the flour until the mixture is smooth and creamy.
Add lemon and milk: Whisk in the fresh lemon juice and lemon zest, then add the milk, combining all ingredients into a thin, smooth batter.
Fold in egg whites: Gently fold the whipped egg whites into the batter, being careful not to overmix. Some egg whites may remain floating on top, which is expected to keep the batter airy and light.
Bake the cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, until the top is golden brown and the cake is set.
Dust and serve: Remove the cake from the oven and let it cool slightly. Dust the top evenly with powdered sugar before slicing and serving.

Notes

Do not overmix the batter after adding the egg whites to maintain the cake’s light and fluffy texture.
Using fresh lemon juice and zest will enhance the lemon flavor significantly.
The parchment paper overhang helps remove the cake easily without damage.
Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
This cake pairs beautifully with fresh berries or a dollop of whipped cream if desired.