Description
A light and tangy Lemon Custard Cake featuring a delicate balance of citrus and creamy custard texture. This baked dessert is perfect for a refreshing treat that combines the richness of eggs and milk with bright lemon flavor, ideal for serving chilled after baking.
Ingredients
Scale
Dry Ingredients
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs, separated
- 1 cup milk
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch round or square baking dish to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until evenly combined.
- Add Wet Ingredients: To the dry ingredients, add the egg yolks, milk, freshly squeezed lemon juice, lemon zest, and vanilla extract. Whisk everything together until smooth with no lumps, creating a custard base.
- Whip Egg Whites: In a separate clean mixing bowl, beat the egg whites along with the cream of tartar (if using) until stiff peaks form. This step adds lightness and volume to the cake.
- Combine Mixtures: Carefully fold the whipped egg whites into the lemon custard mixture. Gently mix to maintain the airiness introduced by the egg whites, even if the batter appears slightly lumpy.
- Bake: Pour the combined batter into the prepared baking dish. Bake in the preheated oven for 45-50 minutes or until the top turns golden and the center is set but may still jiggle slightly when moved.
- Cool: Allow the cake to cool at room temperature for approximately 30 minutes. Then refrigerate for at least 2 hours to let the custard fully set and develop flavor.
- Serve: Once chilled, cut the cake into slices. Serve as is or garnish with a dusting of powdered sugar or fresh whipped cream to enhance presentation and taste.
Notes
- For best results, use freshly squeezed lemon juice and zest for bright flavor.
- The cream of tartar is optional but helps stabilize the egg whites for better volume.
- Be gentle when folding the egg whites to keep the batter light and airy.
- Allow sufficient chilling time for the custard to firm up properly before serving.
- This cake pairs wonderfully with fresh berries or a cup of tea.
