Lemon Custard Cake
Lemon Custard Cake is a light and tangy dessert featuring a creamy lemon custard layer atop a soft, buttery cake base, perfect for refreshing your dessert menu.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs, separated
- 1 cup whole milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 3/4 cup granulated sugar (for custard)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a bowl, mix flour, 1/2 cup sugar, and salt. Stir in melted butter and egg yolks until combined. Spread batter evenly in the prepared pan.
- Bake the cake base for 15 minutes until lightly golden.
- Meanwhile, whisk together milk, lemon juice, lemon zest, 3/4 cup sugar, cornstarch, and vanilla in a saucepan over medium heat.
- Cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually fold the hot lemon custard into the egg whites, mixing gently.
- Pour the custard mixture over the warm cake base and return to the oven.
- Bake for an additional 20-25 minutes until the custard is set.
- Cool completely before slicing and serving. Refrigerate leftovers.
Notes
For extra texture, garnish with whipped cream and fresh lemon slices before serving.
Find it online: https://foodsforyoursoul.com/lemon-custard-cake/