Description of this recipe
This Lemon Custard Cake is a delightful dessert that combines the light and airy texture of a cake with the creamy, tangy flavor of lemon custard. It’s a layered dessert, where the batter magically separates during baking to form a tender cake layer on top and a luscious custard layer on the bottom. The bright lemon flavor makes it a perfect treat for spring and summer, or anytime you’re craving a refreshing dessert. Its unique texture and vibrant taste are sure to impress!
Why you will love this recipe
You’ll absolutely adore this Lemon Custard Cake for its simplicity and incredible taste. Unlike many elaborate desserts, this cake requires minimal effort and uses ingredients you likely already have in your pantry. The way it naturally separates into two distinct layers – a soft, sponge-like cake and a creamy, tangy custard – is nothing short of culinary magic. Each bite offers a delightful contrast of textures and flavors, making it an unforgettable experience. Plus, the bright lemon flavor is incredibly refreshing and not overly sweet, making it the perfect ending to any meal.
Ingredients:
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs, separated
- 2 tablespoons lemon zest (about 2 lemons)
- ½ cup fresh lemon juice
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting
Preparation:
Step 1: Preheat the oven to 325°F (165°C). This lower temperature is crucial for the cake to bake evenly and for the custard to set properly without burning. Grease an 8-inch square baking dish thoroughly. I recommend using butter or baking spray to ensure the cake doesn’t stick. Set the prepared dish aside.
Step 2: In a large bowl, cream the softened butter with 1 ½ cups of granulated sugar until the mixture is light and fluffy. This is a critical step for incorporating air into the batter, which will result in a lighter cake layer. Use an electric mixer for best results, and beat for at least 3-5 minutes until the mixture is noticeably paler and more voluminous.
Step 3: Add the egg yolks one at a time to the creamed butter and sugar, beating well after each addition. Ensure each yolk is fully incorporated before adding the next. The egg yolks contribute to the richness and creaminess of the custard layer.
Step 4: Stir in the lemon zest, fresh lemon juice, and vanilla extract. The lemon zest provides a more intense lemon flavor, while the lemon juice adds a refreshing tartness. Use freshly squeezed lemon juice for the best flavor. The vanilla extract enhances the overall flavor profile of the cake, adding a touch of warmth.
Step 5: Gradually add the 1 cup of all-purpose flour and ¼ teaspoon of salt to the wet ingredients, mixing until just combined. Be careful not to overmix the batter at this stage, as it can develop the gluten in the flour, resulting in a tougher cake. Mix until the flour is just incorporated and no streaks remain.
Step 6: Gently whisk in the 1 ½ cups of whole milk until the batter is smooth and slightly thin. The milk contributes to the custard’s creamy texture and helps to create the separation between the cake and custard layers during baking.
Step 7: In a separate, clean bowl, beat the egg whites until stiff peaks form. It’s important that the bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping properly. Use an electric mixer and beat on medium-high speed until the egg whites form stiff, glossy peaks that hold their shape.
Step 8: Gently fold the beaten egg whites into the lemon batter, being careful not to deflate them. This is a crucial step for creating a light and airy cake layer. Use a rubber spatula and gently fold the egg whites into the batter in a figure-eight motion, until just combined. Avoid overmixing, as this will deflate the egg whites and result in a denser cake.
Step 9: Pour the batter into the prepared 8-inch square baking dish. The batter will be quite thin, but that’s perfectly normal.
Step 10: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is just set. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake the cake, as this can result in a dry or tough texture.
Step 11: Allow the cake to cool completely in the baking dish before cutting and serving. This is important for the custard layer to fully set. You can refrigerate the cake to speed up the cooling process, but be sure to bring it to room temperature before serving for the best flavor and texture.
Step 12: Dust with powdered sugar before serving. This adds a touch of sweetness and elegance to the finished cake.
COOKING Rating:
Easy to Medium
Serving Suggestions:
This Lemon Custard Cake is delicious on its own, but it can also be served with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries. It’s also a great accompaniment to a cup of tea or coffee.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Don’t overbake the cake, as this can result in a dry texture.
- Allow the cake to cool completely before cutting and serving for the best texture.
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
- To prevent the cake from sticking to the baking dish, line the bottom with parchment paper.
Prep Time:
20 minutes
Cook Time:
40-45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Note: The following nutritional information is an estimate and may vary depending on the specific ingredients used.)
Calories:
Approximately 300-350 calories per serving
Protein:
Approximately 5-7 grams per serving
Sodium:
Approximately 100-150 milligrams per serving
Conclusion
The Lemon Custard Cake is an easy-to-make dessert with a sophisticated flavor profile. The combination of the tart lemon and the creamy custard makes it a refreshing treat perfect for any occasion. Its surprising texture, resulting from the natural separation of the cake and custard layers, will impress your guests, and its simple preparation makes it a dessert you can whip up any time a craving strikes. Enjoy the perfect blend of cake and custard in every delightful bite!
Questions and Answers about this recipe
Q1: Can I use bottled lemon juice instead of fresh lemon juice?
A: While bottled lemon juice can be used in a pinch, I highly recommend using fresh lemon juice for the best flavor. Fresh lemon juice has a brighter, more vibrant taste that really enhances the lemon flavor of the cake. Bottled lemon juice can sometimes have a slightly metallic or artificial taste.
Q2: Can I make this cake ahead of time?
A: Yes, this cake can be made ahead of time. In fact, it’s often better when made a day in advance, as it allows the custard layer to fully set and the flavors to meld together. Store the cake in the refrigerator, covered, and bring it to room temperature before serving for the best flavor and texture.
Q3: Can I use a different size baking dish?
A: Using a different size baking dish will affect the baking time and the thickness of the cake and custard layers. If you use a larger baking dish, the cake will be thinner and may bake faster. If you use a smaller baking dish, the cake will be thicker and may require a longer baking time. I recommend sticking to the 8-inch square baking dish for the best results.
Q4: What if my egg whites won’t form stiff peaks?
A: There are several reasons why egg whites may not form stiff peaks. Make sure your bowl and beaters are completely clean and free of any grease, as even a small amount of grease can prevent the egg whites from whipping properly. Also, make sure the egg whites are at room temperature, as they will whip up more easily than cold egg whites. Finally, avoid getting any egg yolk into the egg whites, as this can also prevent them from whipping properly.
Q5: Can I add a glaze to this cake?
A: Absolutely! A simple lemon glaze would be a delicious addition to this cake. To make a lemon glaze, whisk together powdered sugar with a little bit of lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled cake before serving. You could also add a touch of lemon zest to the glaze for even more lemon flavor.
