Are you ready to indulge in a delightful dessert that beautifully balances tangy and sweet? The Lemon Custard Cake is the perfect dish to serve for brunch, tea time, or simply as a delicious treat at any hour of the day! With its airy sponge on top and rich custard underneath, each bite offers a refreshing burst of citrus flavor that is sure to please your taste buds. This cake is incredibly simple to make, requiring just a handful of ingredients, making it an ideal choice for both novice and experienced bakers alike.
What makes this Lemon Custard Cake truly special is its unique texture. The top layer is light and fluffy, while the bottom layer boasts a creamy custard that melds with the refreshing lemon flavor. Using fresh lemon juice and lemon zest adds vibrancy to the cake, elevating it from ordinary to extraordinary. It’s perfect for those who enjoy a dessert that isn’t overly sweet, allowing the natural flavor of lemons to shine through. Plus, it’s vegetarian-friendly, accommodating various dietary preferences.
If you’re looking for a cake that not only tastes incredible but is also easy to prepare, the Lemon Custard Cake is your answer. Gather your ingredients and get ready to create a stunning dessert that will have everyone asking for seconds!
Why You’ll Love This Lemon Custard Cake
- Zesty Flavor: This cake features a bright lemony taste that is refreshing and uplifting.
- Easy to Prepare: With minimal prep time, this recipe is perfect for busy bakers.
- Unique Texture: The airy sponge and creamy custard layers create an enjoyable eating experience.
- Perfect for Any Occasion: Whether it’s a brunch, tea party, or after-dinner treat, this cake fits any setting.
- Vegetarian-Friendly: A delightful dessert that caters to various dietary needs.
Preparation Phase & Tools to Use
Before diving into this delicious Lemon Custard Cake recipe, ensure that your kitchen is prepped for baking success. Start by gathering all your ingredients: eggs, granulated sugar, lemon zest, melted butter, fresh lemon juice, vanilla extract, all-purpose flour, salt, and milk. For tools, you will need a 9×9-inch baking pan, mixing bowls, a whisk, a spatula for folding, and a sifter for the flour and salt.
Preheat your oven to 325°F (160°C) prior to preparing the batter. This allows the oven to reach the perfect temperature for baking once your cake is ready. Greasing the baking pan and lining it with parchment paper is also essential to prevent the cake from sticking, making it easier to serve later. Ensure your mixing bowls and utensils are clean, especially if you’re whipping egg whites, as any grease can hinder the formation of stiff peaks. Following these steps will ensure a smooth cooking process and a beautiful cake.
Ingredients
- 4 large eggs, separated
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest (freshly grated)
- 1/2 cup melted unsalted butter
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups milk (room temperature)
- Powdered sugar (for garnish, optional)
Instructions
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 325°F (160°C). While the oven is heating, take your 9×9-inch baking pan and grease it thoroughly with butter or cooking spray. Once greased, line the bottom with parchment paper to ensure that your cake releases easily after baking. This simple step can save you from a sticky situation!
Step 2: Whip the Egg Yolks and Sugar
In a mixing bowl, combine the egg yolks and granulated sugar. Whisk these together until the mixture becomes pale and creamy – this will take about 2-3 minutes of vigorous mixing. The sugar dissolves while incorporating air into the yolks, creating a light base for the cake. After achieving the right consistency, add in the freshly grated lemon zest, freshly squeezed lemon juice, melted butter, and vanilla extract, mixing well after each addition to fully customize the flavors.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently to avoid any lumps. The goal is to achieve a smooth batter, so take your time with this step! Continue stirring until there are no visible flour pockets left.
Step 4: Mix in the Milk
Next, slowly pour in the room-temperature milk. Stir well until the batter is smooth. You should notice that the batter is quite thin at this stage – that’s perfect, as the custard will form during the baking process.
Step 5: Beat the Egg Whites
In another clean mixing bowl, use a whisk or an electric mixer to beat the egg whites until stiff peaks form. This step is crucial, as it introduces air into the cake, allowing it to rise beautifully. Once the egg whites are whipped, carefully fold them into the batter in three separate batches, using a spatula. Be gentle, as you don’t want to deflate the airy structure of the beaten egg whites.
Step 6: Bake the Cake
Pour the completed batter into the prepared baking pan. Smooth the top with a spatula for an even bake. Place the pan in the preheated oven and bake for approximately 40-45 minutes. You’ll know your cake is ready when the top is golden brown and the center has a slight jiggle – this is okay as it will set while cooling.
Step 7: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool completely in the pan. This cooling time helps firm up the custard layer. If you’d like, dust the cake with powdered sugar right before serving to add a sweet finishing touch. Cut into squares, serve, and delight in the praises from your guests!
Variations
- Protein: Add in some whipped cream to serve along the sides for a creamier contrast.
- Vegetables: Try adding fresh berries on top for a delicious twist!
- Spices: Consider adding a hint of nutmeg or cinnamon for extra warmth.
Cooking Notes
- Ensure your egg whites are free from any yolk; this way, they whip up to the desired stiffness.
- Room temperature eggs are easier to whisk and create better volume.
Serving Suggestions
- Pair this Lemon Custard Cake with a warm cup of tea for a delightful afternoon treat.
- It can also be served at family gatherings or special events as a light dessert option.
Tips
- Be careful not to over-mix the batter after adding the egg whites; this will help maintain its fluffy texture.
- Experiment with different citrus fruits, like lime or orange, for a unique flavor variation.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: Approximately 180 per serving
- Protein: 4g
- Sodium: 150mg
FAQs
Can I use bottled lemon juice?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice for quality taste.
How do I store leftovers?
Store any leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but can be kept for later indulgence.
Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
What can I serve with the Lemon Custard Cake?
This cake pairs wonderfully with whipped cream, fresh berries, or a light vanilla ice cream.
Conclusion
The Lemon Custard Cake is not just a dessert; it’s an experience filled with zest and cheer! Its light and creamy texture, coupled with the bright lemon flavor, makes it a standout recipe that you’ll want to share with family and friends. The next time you’re in need of an easy, vegetarian-friendly, and utterly delicious dessert, remember this Lemon Custard Cake. Don’t forget to try out different variations, as well as share this recipe with others so they can enjoy it too! Suggestions and comments are always welcome, so let us know how your baking adventure turns out!
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Lemon Custard Cake
- Total Time: 1 hour
- Yield: Approximately 8 servings 1x
Description
The Lemon Custard Cake is not just a dessert; it’s an experience filled with zest and cheer!
Ingredients
- 4 large eggs, separated
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest (freshly grated)
- 1/2 cup melted unsalted butter
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups milk (room temperature)
- Powdered sugar (for garnish, optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add lemon zest, lemon juice, melted butter, and vanilla extract, mixing well.
- Sift together flour and salt. Gradually add to the wet mixture, stirring gently.
- Pour in the milk and mix until smooth.
- In another bowl, beat egg whites until stiff peaks form and fold gently into the batter.
- Pour batter into the prepared pan and bake for 40-45 minutes until golden.
- Allow to cool completely before serving. Dust with powdered sugar if desired.
Notes
Ensure your egg whites are free from any yolk for perfect stiffness.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 180 per serving
- Sodium: 150 mg
- Protein: 4 g