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Lemon Custard Cake

Heavenly Lemon Custard Cake for a Bright Dessert Delight

This Heavenly Lemon Custard Cake brings together bright flavors and a silky custard, making it a must-try dessert for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 tablespoon lemon zest fresh
  • 0.25 cup lemon juice freshly squeezed
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder fresh
  • 1 pinch salt
For the Custard Layer
  • 1 cup whole milk warm
  • 3 large egg whites

Equipment

  • 8x8-inch Baking Dish
  • mixing bowl
  • whisk
  • electric mixer

Method
 

Step-by-Step Instructions for Lemon Custard Cake
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter.
  2. Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Incorporate egg yolks, one at a time, then stir in lemon zest and ¼ cup of lemon juice.
  4. Whisk together 1 cup of flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually blend into the wet ingredients.
  5. Slowly mix in 1 cup of warm milk until smooth.
  6. Beat the egg whites until stiff peaks form and gently fold into the batter.
  7. Pour the batter into the prepared dish and bake for 35-40 minutes until golden brown.
  8. Cool the cake in the dish for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake can also be frozen for up to 3 months.

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