Zesty Lemon Custard Cake: A Refreshing Summer Delight
This Lemon Custard Cake is a refreshing summer treat with zesty lemon flavor and a unique three-layer texture.
Equipment
- Oven
- Baking Pan
- Mixing bowls
- Electric mixer
- Parchment paper
Ingredients
For the Cake
- 4 large Eggs Room temperature for better aeration
- 1 cup Sugar Adjust for sweetness preference
- 1/2 cup Butter Melted; substitute with dairy-free for vegan option
- 1 teaspoon Vanilla Extract Can be replaced with almond extract
- 1 cup All-purpose Flour Use gluten-free flour for a different texture
- 1/2 cup Lemon Juice Freshly squeezed for best flavor
- 1 tablespoon Lemon Zest Freshly grated for vibrancy
- 1/2 cup Milk Whole milk preferred
For the Topping
- 1 cup Powdered Sugar For dusting before serving
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Separate the eggs, placing whites in one bowl and yolks in another. Beat egg whites until stiff peaks form, then set aside.
- Combine egg yolks and sugar in a bowl, and beat until pale and creamy. Mix in melted butter and vanilla extract.
- Sift flour into yolk mixture, then add lemon juice and lemon zest; mix until smooth.
- Gradually pour in milk, mixing until uniform.
- Gently fold in beaten egg whites into the batter, leaving some lumps.
- Pour batter into the prepared pan and bake for 40-60 minutes or until the top is firm but the center is slightly jiggly.
- Cool the cake completely before dusting the top with powdered sugar.
Notes
Serve chilled for a refreshing treat. Adjust sweetness and experiment with different flavors if desired.