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Lemon Custard Cake

A delightful lemon dessert that features a golden cake layer atop a creamy lemon custard, perfect for impressing guests without extensive preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the custard cake
  • 4 large large eggs, room temperature Separate egg whites and yolks
  • 1 cup granulated sugar Divided into 3/4 cup and 1/4 cup
  • 2 teaspoons zest of 2 lemons About 2 teaspoons
  • 1/3 cup fresh lemon juice About 2 lemons
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup whole milk, room temperature
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract Optional for extra flavor
  • powdered sugar, for dusting Optional for serving
  • fresh berries or mint, for garnish Optional for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set aside.
  2. Separate the egg whites and yolks into two bowls.
Mixing the batter
  1. With an electric mixer, beat the egg whites until soft peaks form, slowly add 1/4 cup of sugar until glossy stiff peaks hold.
  2. In another bowl with the yolks, whisk together the remaining 3/4 cup sugar and lemon zest until fragrant, then add lemon juice, melted butter, milk, and vanilla; whisk until smooth.
  3. Sift or whisk in flour, baking powder, and salt into the yolk mixture until combined.
  4. Gently fold in one-third of the beaten egg whites to lighten the batter, then fold in remaining egg whites carefully.
Baking
  1. Pour the batter into the prepared dish and smooth the top. Bake for 35-45 minutes until the top is golden and a toothpick inserted comes out mostly clean.
  2. Let cool for about 20-30 minutes before serving.
Serving Suggestions
  1. Serve warm with a dusting of powdered sugar or chilled with fresh berries.

Notes

Ensure all ingredients are at room temperature for best results. Custard cake can be made ahead and stored in the fridge for up to 3 days.