The Best Lemon Custard Cake Recipe

Introduction

This Lemon Custard Cake is a delightful blend of tangy lemon flavor and a soft, custard-like texture. Light yet rich, it’s perfect for a refreshing dessert any time of the year.

Ingredients

• 1 cup (200g) granulated sugar
• 4 large eggs, separated
• 1/2 cup (115g) unsalted butter, melted and cooled
• 2/3 cup (80g) all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest
• 1/2 cup (120ml) freshly squeezed lemon juice
• 1 1/2 cups (360ml) whole milk, at room temperature
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease and line an 8-inch square baking dish with parchment paper.
2. Step 2: In a large bowl, beat the egg yolks with the granulated sugar until pale and creamy. Mix in the melted butter, lemon zest, and lemon juice.
3. Step 3: Sift in the flour and salt, and mix until just combined. Gradually whisk in the milk until the batter is smooth and well combined.
4. Step 4: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon batter in three additions, being careful not to deflate the mixture.
5. Step 5: Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the center is just set. Allow the cake to cool completely in the pan.
6. Step 6: Dust with powdered sugar before serving, if desired. Slice and enjoy!

Tips & Variations

• Use fresh lemons for the best flavor and aroma in your zest and juice.
• Be gentle when folding the egg whites to keep the cake light and airy.
• Add a teaspoon of vanilla extract for a subtle twist.
• For a dairy-free version, substitute the milk with almond or oat milk and use a vegan butter alternative.

Storage

Store the lemon custard cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave for a few seconds if preferred warm. This cake is best enjoyed fresh, as the delicate custard texture can soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the brightest, freshest flavor, but bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice without added preservatives or sweeteners.

Why do I need to beat the egg whites separately?

Beating the egg whites separately and folding them into the batter adds air and lightness, giving the cake its tender, custard-like texture. Skipping this step may result in a denser cake.

The Best Lemon Custard Cake Recipe

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★★★★★

4.9 from 60 reviews

This Best Lemon Custard Cake is a delightful, airy dessert combining the bright freshness of lemon with a creamy custard texture. Light and tender with a slightly golden top, this cake is perfect for any occasion and pairs wonderfully with a dusting of powdered sugar.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup (200g) granulated sugar
• 4 large eggs, separated
• 1/2 cup (115g) unsalted butter, melted and cooled
• 2/3 cup (80g) all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest
• 1/2 cup (120ml) freshly squeezed lemon juice
• 1 1/2 cups (360ml) whole milk, at room temperature

For Garnish

• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease an 8-inch square baking dish thoroughly and line it with parchment paper to ensure easy removal of the cake after baking.
2. Mix Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with the granulated sugar until the mixture turns pale and creamy, indicating the sugar is well incorporated and the yolks have lightened in color.
3. Add Butter, Lemon Zest, and Juice: Stir in the cooled melted butter, freshly grated lemon zest, and lemon juice into the egg yolk mixture, blending well to evenly distribute the flavors.
4. Incorporate Flour and Milk: Sift the all-purpose flour and salt into the wet mixture and gently mix just until combined. Gradually whisk in the room temperature whole milk to achieve a smooth and homogenous batter without overmixing.
5. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, which will help give the cake its light and fluffy texture.
6. Fold in Egg Whites: Carefully fold the beaten egg whites into the lemon batter in three additions, delicately combining to maintain the airiness of the mixture without deflating it.
7. Bake the Cake: Pour the final batter into the prepared baking dish. Bake in the preheated oven for 40-45 minutes or until the top turns golden and a toothpick inserted into the center comes out clean, indicating the cake is set.
8. Cool and Serve: Allow the cake to cool completely in the pan. Before serving, dust the top with powdered sugar if desired. Slice and enjoy the luscious lemon custard cake!

Notes

• Ensure the egg whites are beaten to stiff peaks for the best light texture.
• Do not overmix the batter after adding the flour to keep the cake tender.
• Use freshly grated lemon zest and juice for optimal fresh lemon flavor.
• Let the cake cool completely in the pan to help the custard set properly.
• This cake is best served the same day but can be refrigerated for up to 2 days.

Keywords: lemon custard cake, lemon cake, custard cake, lemon dessert, light lemon cake, easy lemon cake recipe