Lemon Custard Cake is a yummy dessert that’s quick and easy to make, perfect for hot summer days. It’s soft, creamy, and has a delicious lemon flavor. If you like light and creamy desserts, you might also enjoy Vanilla Magic Custard Cake or Easy Banana Magic Cake.
WHAT IS A MAGIC CUSTARD CAKE?
Magic custard cakes are special because they have three layers made from just one batter. When you bake it, the batter separates into:
- A dense cake layer at the bottom
- A creamy custard layer in the middle
- A light and fluffy cake layer on top
I’ve made this cake in four other flavors: vanilla, banana, strawberry, and chocolate. You should try them all-they’re light, refreshing, and perfect for a sweet treat after a meal or as a snack on a hot day.
Now, let’s make Lemon Custard Cake because lemon is perfect for summer. The bright citrus flavor is so refreshing!
HOW TO MAKE LEMON CUSTARD CAKE:
- Separate the Eggs: Put the egg whites in one bowl and the yolks in another. Make sure the eggs are at room temperature so you can beat the egg whites until they are stiff. Set them aside.
- Mix Yolks and Sugar: Beat the egg yolks and sugar until the mixture turns pale yellow (about 2-3 minutes). Add melted butter and vanilla extract, and mix again.
- Add Flour: Mix in the flour until it’s smooth.
- Add Lemon: Add lemon juice and lemon zest (grated lemon skin) and mix well. The lemon zest adds a burst of flavor.
- Add Milk: Slowly mix in the milk until everything is well combined.
- Add Egg Whites: Gently mix the stiff egg whites into the batter by hand. It’s okay if there are small lumps.
- Bake the Cake: Pour the batter into a baking pan. Bake for 40-60 minutes, until the top is firm but the center is a little jiggly. Start checking after 35 minutes to make sure you don’t overbake it. If you overbake, it won’t have three layers.
- Cool and Enjoy: Let the cake cool completely, then dust with powdered sugar.
Enjoy your delicious Lemon Custard Cake!
DESCRIPTION
Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with a refreshing lemon flavor.
INGREDIENTS
- 4 eggs (room temperature)-separated
- ¾ cup sugar
- ½ cup unsalted butter-melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1 ¾ cups milk-lukewarm
- Powdered sugar for dusting
INSTRUCTIONS FOR LEMON CUSTARD CAKE
- Preheat the oven to 325°F.
- Line an 8×8-inch baking dish with parchment paper, leaving some paper hanging over the sides. Spray with cooking spray.
- Whip the egg whites until they are very stiff. Set them aside.
- Beat the egg yolks and sugar until the mixture turns pale yellow.
- Add melted butter and vanilla, and mix well.
- Add flour and mix until smooth.
- Add lemon juice and grated lemon skin (zest), and mix again.
- Slowly add milk and mix well.
- Gently mix in the egg whites by hand, leaving some small lumps. These lumps will float to the top when baking.
- Pour the batter into the baking dish. The batter will be very thin.
- Bake for 40-60 minutes until the center is a little jiggly but the top is firm. Start checking after 35 minutes. If the top gets too brown, cover it with aluminum foil. Don’t overbake it, or it won’t be custardy in the middle.
- Let the cake cool completely before dusting with powdered sugar.
- Store leftovers in the fridge.
CONCLUSION
Enjoy your yummy Lemon Custard Cake! It’s soft, creamy, and tastes like fresh lemons. Perfect for a summer treat. Keep any leftover cake in the fridge. Happy baking!
