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–+ servings
Lemon Custard Cake

Lemon Custard Cake: Light, Creamy Bliss for Any Occasion

Delight in the zesty flavors of this Lemon Custard Cake, a perfect balance of airy delight and creamy richness.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 9 slices
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 4 large Egg Yolks Provide richness and structure.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/2 cup Melted Butter Substitute with coconut oil for dairy-free.
  • 2 tablespoons Lemon Zest Always use fresh lemons.
  • 1/4 cup Lemon Juice Freshly squeezed is recommended.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla over artificial.
  • 1 cup All-Purpose Flour Replace with gluten-free flour blend.
  • 1/4 teaspoon Salt Use kosher or sea salt.
  • 3/4 cup Warm Milk Can substitute half with coconut milk.
For Dusting
  • 1 cup Powdered Sugar Sift before serving.

Equipment

  • 8x8-inch baking dish
  • mixing bowl
  • Whisk
  • spatula
  • Electric mixer

Method
 

Step-by-Step Instructions for Lemon Custard Cake
  1. Preheat your oven to 325°F (160°C) and line an 8x8-inch baking dish with parchment paper.
  2. In a bowl, combine the egg yolks and granulated sugar, whisking until pale and thick (5-7 minutes).
  3. Blend in the melted butter, lemon zest, lemon juice, and vanilla extract until combined.
  4. Sift in the flour and salt while stirring, then whisk in warm milk until smooth.
  5. In a clean bowl, whip the egg whites until stiff peaks form (4-5 minutes).
  6. Fold one-third of egg whites into the batter gently, then fold in the remaining egg whites.
  7. Pour the batter into the prepared baking dish and bake for 40-45 minutes.
  8. Cool the cake in the pan on a wire rack for 1-2 hours, then refrigerate for at least 1 hour.
  9. Slice the cake into 9 squares and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 150mgPotassium: 80mgSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

For best results, use room temperature eggs and warm milk. Allow the cake to cool completely before refrigerating.

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