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.