Magic Lemon Custard Cake Recipe

Introduction

This Magic Lemon Custard Cake is a delightful dessert that combines a light, fluffy texture with a bright lemony flavor. Its unique custard-like center makes it a memorable treat that’s simple to prepare and sure to impress.

Ingredients

• 4 large eggs, room temperature
• 1/4 teaspoon cream of tartar (optional)
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and cooled (1 stick)
• 1 teaspoon vanilla paste or extract
• 3/4 cup all-purpose flour, sifted
• 1/4 cup lemon juice (from about 2 large lemons)
• 2 tablespoons finely grated lemon zest (from about 2 large lemons)
• 1 3/4 cups whole milk, room temperature
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
2. Step 2: Using a stand mixer or handheld beater, whisk the eggs and cream of tartar (if using) on high speed until frothy and lightened in color.
3. Step 3: Gradually add the sugar and salt, continuing to whisk until the mixture becomes thick and pale.
4. Step 4: Slowly incorporate the melted butter and vanilla, mixing until fully combined.
5. Step 5: Sift the flour over the mixture and gently fold it in to avoid deflating the eggs.
6. Step 6: Add the lemon juice and zest, folding gently to evenly distribute the citrus flavor.
7. Step 7: Slowly pour in the whole milk and fold until the batter is smooth and uniform in texture.
8. Step 8: Pour the batter into the prepared pan and bake for 45 to 55 minutes, until the top is lightly golden and the center jiggles slightly when moved.
9. Step 9: Let the cake cool completely at room temperature, then cover and refrigerate for at least 1 hour or overnight to set the custard.
10. Step 10: Cut into squares, dust with powdered sugar if desired, and optionally garnish with lemon slices before serving.

Tips & Variations

• For an extra tangy kick, increase the lemon zest by one tablespoon.
• If you prefer a richer cake, substitute half of the whole milk with cream.
• Use fresh lemons for the best citrus flavor, but bottled lemon juice can be used in a pinch.
• Line the pan carefully with parchment to make removing the delicate cake easier.

Storage

Store the cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled, so no additional reheating is needed. If desired, bring to room temperature for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream of tartar?

Yes, cream of tartar is optional. It helps stabilize the egg whites but the cake will still turn out well without it.

What does it mean when the center jiggles slightly?

A slight jiggle indicates the custard center is set but still soft and creamy. Overbaking will result in a firmer, less custard-like texture.

Magic Lemon Custard Cake Recipe

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★★★★★

4.4 from 68 reviews

This Magic Lemon Custard Cake is a delicate, luscious dessert that magically splits into three distinct layers during baking: a spongy cake layer, a creamy custard base, and a tangy lemon curd layer. Infused with fresh lemon juice and zest, it’s a perfect balance of sweet and tart, offering a light yet indulgent finish to any meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 9 servings (about 3x3 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled (1 stick)
• 1 teaspoon vanilla paste or extract
• 1/4 cup lemon juice (from about 2 large lemons)
• 1 3/4 cups whole milk, room temperature

Dry Ingredients

• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 3/4 cup all-purpose flour, sifted
• 1/4 teaspoon cream of tartar (optional)

Flavorings and Garnishes

• 2 tablespoons finely grated lemon zest (from about 2 large lemons)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Whisk Eggs and Cream of Tartar: Using a stand mixer or handheld beater, whisk the eggs and cream of tartar (if using) on high speed until the mixture becomes frothy and light in color, which helps to incorporate air and give the cake its light texture.
3. Add Sugar and Salt: Gradually add sugar and kosher salt to the egg mixture while continuing to whisk. Continue until the mixture thickens and turns pale, ensuring the sugar begins to dissolve and the batter gets volume.
4. Incorporate Butter and Vanilla: Slowly add the melted, cooled butter and vanilla paste or extract to the batter, mixing just until combined to maintain the airiness of the mixture.
5. Fold in Flour: Sift the flour over the batter and gently fold it in to avoid deflating the air bubbles, which are essential for the cake’s magical texture.
6. Add Lemon Juice and Zest: Mix in the freshly squeezed lemon juice and finely grated lemon zest gently to infuse bright citrus flavor evenly throughout the batter.
7. Pour in Milk and Fold Smoothly: Slowly pour the whole milk into the batter, folding gently until the mixture is smooth and uniform, ensuring even distribution of ingredients.
8. Bake the Custard Cake: Pour the batter into your prepared pan and bake for 45 to 55 minutes or until the top is lightly golden and the center is just set but still jiggles slightly when moved, an indication of its custard nature.
9. Cool and Chill: Let the cake cool completely at room temperature. Cover and refrigerate for at least 1 hour or overnight; chilling helps the layers settle and the custard firm up beautifully.
10. Serve: Cut into squares and dust with powdered sugar before serving. Optionally, garnish with thin lemon slices for an elegant presentation and enhanced lemon aroma.

Notes

• Using room temperature eggs and milk helps create a smoother batter with better volume.
• Cream of tartar is optional but helps stabilize egg whites for increased fluffiness.
• Be gentle when folding flour and milk to maintain the air incorporated into the eggs, which is crucial for the distinct layers.
• Allowing the cake to cool completely and then refrigerating it for at least an hour ensures the custard layer sets properly.
• Use fresh lemons for the best flavor impact in juice and zest.
• This cake’s beauty lies in its magical transformation—the final layered texture makes it a conversation starter and delightful treat.

Keywords: magic cake, lemon custard cake, lemon dessert, layered custard cake, easy lemon cake, magic lemon cake