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–+ servings
Lemon Custard Cake

Lemon Custard Cake

Lemon Custard Cake is a cloud-like delight that offers a refreshing citrus flavor, ideal for summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs room temperature
  • 1 cup Granulated Sugar no substitutions
  • 1/2 cup Unsalted Butter melted and slightly cooled
  • 1 teaspoon Vanilla Extract or almond extract for variation
  • 1 cup All-Purpose Flour can substitute with gluten-free flour
  • 1/2 cup Fresh Lemon Juice freshly squeezed
  • 1 tablespoon Lemon Zest do not skip
  • 1 cup Milk whole milk preferred
  • 1/4 teaspoon Salt can add 1/2 teaspoon if not included

Equipment

  • 8-inch square baking pan
  • Electric mixer
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare an 8-inch square baking pan by lining with parchment and greasing the sides.
  2. Separate the egg whites and beat in a clean bowl until stiff peaks form, about 3–5 minutes.
  3. Whisk the egg yolks with granulated sugar until pale yellow and thickened, about 2–3 minutes.
  4. Add melted butter and vanilla extract to yolk-sugar mixture, whisk fully, and sift in flour gradually to create smooth batter.
  5. Pour in fresh lemon juice and add lemon zest, stirring until well combined.
  6. Slowly add whole milk to the mixture, mixing continuously until smooth.
  7. Fold whipped egg whites into the batter gently using a spatula.
  8. Pour batter into the prepared pan and smooth the top. Bake for 40–60 minutes, checking after 35 minutes for doneness.
  9. Cool the cake completely in the pan for about an hour. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature eggs and fresh ingredients. The cake is versatile; feel free to add berries or substitute citrus for variations.

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