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Lemon Custard Cake

A zesty, creamy, and delicious dessert with layers of fluffy cake and smooth custard.

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease an 8-inch baking dish.
  2. In a bowl, whisk flour, 1/2 cup sugar, and salt. Set aside.
  3. In another bowl, beat egg yolks with melted butter, lemon zest, lemon juice, milk, and vanilla.
  4. Gradually add the flour mixture to the yolk mixture, stirring until smooth.
  5. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff peaks form.
  6. Gently fold the egg whites into the batter until just combined.
  7. Pour batter into the prepared dish. Bake for 45-50 minutes or until golden and set.
  8. Let cool, then dust with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally