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Lemon Custard Cake

Lemon Custard Cake That Melts in Your Mouth for Summer Bliss

This Lemon Custard Cake is a light summer dessert with a unique triple-layer structure that will impress everyone.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Sugar Consider using erythritol for a healthier option.
  • 1/2 cup Unsalted Butter Substitute with plant-based butter for a dairy-free version.
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour.
For the Custard Filling
  • 1/2 cup Lemon Juice Freshly squeezed is best.
  • 3 large Eggs Use room temperature for better volume.
  • 1 cup Milk Whole milk is recommended, or use almond milk.
For the Topping
  • 1 cup Powdered Sugar Lightly dust on top for an elegant finish.
  • 1 cup Fresh Berries Optional, but enhance flavor and presentation.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking pan

Method
 

Step-by-Step Instructions
  1. Start by separating the eggs into two bowls, placing the whites in one and the yolks in another.
  2. In the bowl with the egg yolks, beat them together with sugar using an electric mixer for about 2-3 minutes until the mixture turns pale yellow and creamy.
  3. Pour in the melted unsalted butter and a splash of vanilla extract to the egg mixture. Mix everything until well combined, then gradually add in the flour, freshly squeezed lemon juice, and zest.
  4. Slowly drizzle in lukewarm milk while mixing, ensuring everything is thoroughly combined.
  5. In a clean bowl, whip the egg whites until stiff peaks form, then gently fold the whipped egg whites into the cake batter.
  6. Preheat your oven to 350°F (175°C) and pour the batter into a greased baking pan. Bake for 40-60 minutes, until the top is set and slightly firm, with the center appearing a bit jiggly.
  7. After baking, remove the cake from the oven and let it cool completely in the pan. Dust the top with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Using room temperature eggs helps whip the whites to their fullest volume. Start checking the cake at 35 minutes to avoid a rubbery texture.

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