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Lemon Custard Cake - A Creamy & Zesty Dessert

This lemon custard cake is a delightful blend of creamy custard and soft sponge, perfect for citrus lovers.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Keywords: Butter Beans, Chicken Noodle Soup Over Mashed Potatoes, Cocoa Powder Brownies, Crispy Potato Skins, Easy Crockpot Keto Recipes, Easy Raw Vegan Recipes, lemon custard cake
Servings: 8 slices
Author: Betty

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1/2 cup all-purpose flour
  • 1 3/4 cups milk, lukewarm
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 325°F (160°C). Grease an 8x8-inch baking dish.
  2. In a mixing bowl, beat the egg whites until stiff peaks form, then set aside.
  3. In another bowl, whisk egg yolks, sugar, melted butter, vanilla extract, and lemon juice until smooth.
  4. Gradually add flour and mix well. Slowly incorporate the lukewarm milk while stirring until combined.
  5. Gently fold in the beaten egg whites until just mixed.
  6. Pour the batter into the prepared baking dish and bake for 40-45 minutes until the top is golden brown.
  7. Let the cake cool completely, then dust with powdered sugar before serving.

Notes

For best results, use fresh lemon juice. The cake will naturally separate into layers while baking.