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Lemon Custard Cake

A delightful dessert that magically separates into a light sponge cake layer on top and a creamy lemon custard below.

Ingredients

Scale

For the Crust:

  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease an 8-inch square baking dish and set aside.
  2. In a large bowl, beat egg yolks and sugar until pale and creamy. Stir in melted butter, flour, milk, lemon juice, lemon zest, and salt until smooth.
  3. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the lemon mixture until just combined.
  4. Pour batter into prepared dish and bake for 40-45 minutes until top is golden and center is set. Let cool completely before dusting with powdered sugar and serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett