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Lemon Custard Cake

A light and airy cake with a creamy lemon custard layer that forms as it bakes.

Ingredients

Scale

For the Crust:

  • 3 eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1 1/4 cups milk
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat egg yolks and sugar until pale and creamy. Gradually whisk in melted butter, then add flour, milk, lemon juice, lemon zest, and vanilla extract.
  3. In a separate bowl, beat egg whites with salt until stiff peaks form. Gently fold the egg whites into the lemon batter until just combined.
  4. Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden and the center is set but still slightly jiggly.
  5. Let the cake cool completely in the pan before slicing. The custard layer will settle as it cools.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett