Indulge in the Delight of Luscious Lemon Custard Cake
Embark on a baking adventure that promises to elevate your dessert repertoire with this Luscious Lemon Custard Cake. Perfect for citrus lovers, this cake harmoniously combines the tangy zest of fresh lemons with the creamy, comforting texture of custard, all enveloped in a light, airy cake. Whether you’re a seasoned baker or new to the kitchen, this recipe is surprisingly simple yet yields an impressively elegant dessert. Below, we provide a detailed guide to creating this lemony delight, complete with ingredients, instructions, and helpful tips for success.
Ingredients
- 4 eggs, room temperature (separated)
- ¾ cup sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1 ¾ cups milk (lukewarm)
- Powdered sugar for dusting
Instructions
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- Prep and Preheat: Begin by preheating your oven to 325°F. Line an 8×8-inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal. Lightly grease with cooking spray and set aside.
- Whip Egg Whites: In a bowl, whip the egg whites to STIFF peaks. This will help create the cake’s light, airy texture. Set aside.
- Combine Yolks and Sugar: Beat the egg yolks with the sugar until the mixture achieves a pale yellow color, signifying it’s well-mixed.
- Add Butter and Vanilla: Stir in the melted butter and vanilla extract until the mixture is evenly blended.
- Incorporate Flour: Gradually mix in the flour, ensuring it’s fully incorporated without any lumps remaining.
- Blend in Lemon: Add the lemon juice and zest, mixing until just combined to preserve the lemon’s vibrant flavor.
- Mix in Milk: Slowly blend in the lukewarm milk, ensuring the mixture is well combined.
- Fold in Egg Whites: Gently fold in the egg whites by hand, maintaining small lumps. These lumps are crucial as they contribute to the cake’s unique layered texture.
- Bake: Pour the thin batter into the prepared pan. Bake for 40-60 minutes, checking for doneness around 35 minutes. The cake should be set but slightly jiggly in the center.
- Cool and Serve: Allow the cake to cool completely before dusting with powdered sugar for a final touch of sweetness.
Q&A
- Can I make this cake gluten-free? Yes, substitute the all-purpose flour with your preferred gluten-free flour blend to cater to dietary needs.
- How do I store leftovers? Store the cooled cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor.
Tips for Perfect Lemon Custard Cake
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature to achieve a smooth batter.
- Gentle Folding: When incorporating the egg whites, fold gently to maintain the airiness essential for the cake’s layered effect.
- Baking Time: Oven temperatures can vary, so start checking your cake earlier than the suggested time to avoid overbaking.
Luscious Lemon Custard Cake
Ingredients
Scale
- 4 eggs, room temperature (separated)
- ¾ cup sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1 ¾ cups milk (lukewarm)
- Powdered sugar for dusting
Instructions
- Prep and Preheat: Begin by preheating your oven to 325°F. Line an 8×8-inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal. Lightly grease with cooking spray and set aside.
- Whip Egg Whites: In a bowl, whip the egg whites to STIFF peaks. This will help create the cake’s light, airy texture. Set aside.
- Combine Yolks and Sugar: Beat the egg yolks with the sugar until the mixture achieves a pale yellow color, signifying it’s well-mixed.
- Add Butter and Vanilla: Stir in the melted butter and vanilla extract until the mixture is evenly blended.
- Incorporate Flour: Gradually mix in the flour, ensuring it’s fully incorporated without any lumps remaining.
- Blend in Lemon: Add the lemon juice and zest, mixing until just combined to preserve the lemon’s vibrant flavor.
- Mix in Milk: Slowly blend in the lukewarm milk, ensuring the mixture is well combined.
- Fold in Egg Whites: Gently fold in the egg whites by hand, maintaining small lumps. These lumps are crucial as they contribute to the cake’s unique layered texture.
- Bake: Pour the thin batter into the prepared pan. Bake for 40-60 minutes, checking for doneness around 35 minutes. The cake should be set but slightly jiggly in the center.
- Cool and Serve: Allow the cake to cool completely before dusting with powdered sugar for a final touch of sweetness.
Notes
Tips for Perfect Lemon Custard Cake
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature to achieve a smooth batter.
- Gentle Folding: When incorporating the egg whites, fold gently to maintain the airiness essential for the cake’s layered effect.
- Baking Time: Oven temperatures can vary, so start checking your cake earlier than the suggested time to avoid overbaking.
Conclusion
This Luscious Lemon Custard Cake is a testament to the beauty of simplicity in baking. With its light sponge top, creamy custard middle, and zesty lemon flavor, it’s sure to become a favorite among those who cherish the bright, refreshing taste of lemon. Follow this guide to create a dessert that’s as visually impressive as it is delicious. Happy baking!