Description
This Lemon Custard Cake bakes into two perfect layers on its own: a creamy lemon custard base and a soft, fluffy cake top. Bright, tangy, and melt-in-your-mouth delicious!
Ingredients
For the Cake Batter:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, separated
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 cup whole milk, warmed
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the Custard Layer:
- Forms naturally while baking — no separate preparation needed!
- The combined batter creates a creamy custard base and fluffy cake top.
Instructions
- Prepare the Batter: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish. Cream butter and sugar until light. Add egg yolks one at a time, mixing well. Stir in lemon zest and lemon juice.
- Add Dry Ingredients: Whisk flour, baking powder, and salt. Add dry mixture, then pour in the warm milk and mix until smooth (batter will be thin).
- Whip Egg Whites: Beat egg whites until stiff peaks form. Gently fold into the batter to create the layered custard effect.
- Bake the Cake: Pour batter into the dish. Bake 35–40 minutes, until the top is golden and the center jiggles slightly. Cool 30 minutes to allow custard to set.
- Serve: Dust with powdered sugar or garnish with berries. Serve warm or chilled.
Notes
- Use fresh lemon juice for the best flavor.
- Cake will firm up as it cools, but the center should remain creamy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American