Lemon Custard Cake
User Reviews
5
Lemon Custard Cake
Description
This Lemon Custard Cake starts with beating egg yolks together with sugar until fluffy, then adding melted butter, lemon extract, flour, lemon juice, zest, and lukewarm milk to create a smooth batter. Separately, egg whites are whipped to stiff peaks to incorporate air, which is gently folded into the batter to maintain lightness and achieve an airy texture reminiscent of custard. Baking at a moderate temperature produces a tender, moist cake with a delicate crumb.
The lemon juice and zest provide fresh citrus brightness balancing the sweetness, and the final texture is soft with a subtle tang. Powdered sugar and extra lemon zest can be sprinkled on top before serving to enhance the lemon aroma and add a touch of sweetness to the surface.
Ensure the cake is fully cooled at room temperature before refrigerating to avoid cracking. The cake pairs well with stabilized whipped cream for a fluffy finish, complementing the custard-like softness.
Whip egg whites to stiff peaks to provide the cake's light texture.Fold the egg whites gently into the batter to retain air and avoid deflation.Cool the cake completely before refrigerating to prevent cracks.For added richness, top with stabilized whipped cream.Rating and feedback are appreciated for improvements and sharing experiences.
Ingredients
- 4 large egg yolks and whites separated, room temp
- ¾ cup granulated sugar
- ½ cup butter melted
- 1 tsp lemon extract
- ¾ cup all-purpose flour
- ¼ cup lemon juice freshly squeezed, not from a bottle
- lemon divided, zest from 2
- 1 ¾ cup milk lukewarm, whole
- powdered sugar extra for topping
- lemon zest extra for topping
Instructions
- Preheat oven to 325F, with rack on middle position. Line bottom of 8x8 baking pan with parchment paper. Grease the parchment paper and sides of pan. Set aside.
- In the bowl of a stand mixer, combine egg yolks with sugar and beat with paddle attachment on medium-high for 3 minutes, scraping sides down as needed.
- Add butter and lemon extract and beat on medium 1 minute. Add flour and mix on low just until incorporated; don't over mix.
- Add lemon juice and half of the lemon zest. Slowly add lukewarm milk and beat on low until batter is fully incorporated. Transfer batter to a large bowl and set aside.
- Wash out the bowl of stand mixer and dry well (important for it to be clean before putting egg whites in.) Using whisk attachment, whisk egg whites on medium high 3-4 minutes or until stiff peaks form. Remove bowl from stand mixer.
- Using a rubber spatula, gently add egg whites to the large bowl of batter, using a gentle and soft folding action until all whites are folded in - note that there will still be bits of egg whites visible in the batter; looks like tiny bits of cheese curds floating around. That's ok.
- Gently pour batter into prepared baking dish and bake 45-70 minutes or until the top is golden brown and center of cake feels firm to the touch; don't start checking until cake has baked at least 45 minutes. Oven temps vary, so bake time will vary.
- Cool cake completely to room temp. Sprinkle on the rest of the lemon zest. Cover and chill until ready to serve (cake tastes best chilled.) Right before serving, sprinkle with powdered sugar.
Notes
- Whip egg whites to stiff peaks to help the cake stay airy and light.
- Fold egg whites gently into the batter to maintain the cake's airy texture.
- Allow cake to cool fully at room temperature before chilling to avoid cracking.
- For a fluffy texture, top the cake with stabilized whipped cream.
- Feedback and ratings are appreciated as they help improve the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 96mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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