Lemon Custard Cake
This Lemon Custard Cake features a light, fluffy sponge topped with a tangy, creamy lemon custard, creating a perfect balance of sweet and tart in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar, divided
- 3 large eggs, separated
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat egg yolks with 1/2 cup sugar until pale and creamy.
- Stir in melted butter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually fold in the dry ingredients until just combined.
- In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form, gradually adding remaining 1/4 cup sugar until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions to maintain airiness.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before serving to let the custard set.
Notes
For an extra touch, dust the top with powdered sugar or serve with fresh berries for added color and flavor.
Find it online: https://delilita.com/lemon-custard-cake/