Lemon Custard Cake: Your Perfect Summer Slice of Joy
Lemon Custard Cake is a delightful sweet treat that combines creamy texture and refreshing tang, perfect for summer.
Equipment
- Oven
- - 9×9-inch baking dish
- Mixing bowls
- handheld mixer
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- Wire rack
Ingredients
For the Cake Base
- 4 large Eggs room temperature
- 1 cup Granulated Sugar
- 1/2 cup Melted Butter or vegetable oil
- 1 cup All-Purpose Flour
- 1/2 teaspoon Salt optional
For the Custard Layer
- 1/2 cup Fresh Lemon Juice preferably fresh
- 2 tablespoons Lemon Zest do not skip
- 1 cup Milk whole milk recommended
For the Flavor Boost
- 1 teaspoon Vanilla Extract or almond extract
Instructions
How to Make Lemon Custard Cake
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish and line it with parchment paper.
- Separate the eggs into two bowls. Beat the egg whites until stiff peaks form, about 3-5 minutes.
- Mix the egg yolks and granulated sugar until pale yellow, about 4-5 minutes, then stir in the melted butter and vanilla extract.
- Combine the dry ingredients by adding flour, fresh lemon juice, and lemon zest to the yolk mixture. Gradually pour in the milk.
- Fold in the beaten egg whites gently into the batter.
- Pour the batter into the prepared baking pan and bake for 40-60 minutes.
- Cool completely on a wire rack, then dust with powdered sugar before serving.
Notes
Serve with fresh berries for an extra burst of flavor!