Description
A dreamy dessert with two layers in one bite — a soft sponge top and creamy lemon custard base. This Lemon Custard Cake is refreshingly tangy, beautifully light, and easy to make from scratch.
Ingredients
- Eggs: 4 large, separated – The foundation for both the sponge top and creamy custard base.
- Granulated Sugar: ¾ cup (150g) – Sweetens and stabilizes the egg whites.
- Unsalted Butter: ½ cup (115g), melted and slightly cooled – Adds richness and moisture.
- All-Purpose Flour: ¾ cup (90g) – Just enough to structure the top sponge.
- Whole Milk: 2 cups (480ml), lukewarm – Forms the creamy custard.
- Lemon Zest: From 2 lemons – Infuses the cake with aromatic brightness.
- Lemon Juice: ¼ cup (60ml), freshly squeezed – Provides the signature tangy flavor.
- Vanilla Extract: 1 teaspoon – Adds subtle depth and sweetness.
- Salt: ¼ teaspoon – Enhances all the flavors.
Instructions
- Preheat Your Equipment: Preheat your oven to 325°F (160°C). Grease and line an 8-inch square baking dish with parchment, leaving overhangs for easy lifting.
- Combine Ingredients: In a large bowl, beat egg yolks with sugar until pale and creamy. Add melted butter, lemon zest, juice, vanilla, and salt. Sift in flour, then gradually whisk in the lukewarm milk until smooth and thin.
- Prepare Your Cooking Vessel: Ensure your baking dish is prepped and ready. Pour the batter in — it will be very liquidy, that’s perfect.
- Assemble the Dish: In another bowl, beat egg whites to soft peaks. Gently fold one-third of the egg whites into the batter to loosen, then fold in the rest. Expect a slightly curdled look — don’t overmix.
- Cook to Perfection: Pour the airy batter into the baking dish. Bake for 45–50 minutes until the top is golden and set but with a slight jiggle underneath.
- Finishing Touches: Let cool completely in the pan. For clean slices, refrigerate for 1–2 hours before cutting. Dust with powdered sugar or serve with fresh berries.
- Serve and Enjoy: Serve chilled or at room temperature with whipped cream, mint, or extra lemon zest on top.
Notes
- Let it cool completely before slicing for the cleanest cuts.
- Use fresh lemon juice and zest for the best flavor.
- Expect a very liquid batter — this is normal and essential to forming layers.
- Soft peaks for egg whites help create the top sponge while supporting the custard.