Description
The Lemon Custard Cake is not just a dessert; it’s an experience filled with zest and cheer!
Ingredients
Scale
- 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