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Lemon Custard Cake

Lemon Custard Cake: A Refreshing Summer Delight You’ll Love

This Lemon Custard Cake is a refreshing summer dessert that delights with its layered texture and zesty flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 units Eggs room temperature
  • 1 cup Granulated Sugar can substitute with erythritol for sugar-free
  • 1/2 cup Unsalted Butter or avocado butter for dairy-free
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 cup All-purpose Flour or gluten-free flour
For the Custard Layer
  • 1/2 cup Lemon Juice freshly squeezed; Meyer lemons for sweetness
  • 1 tablespoon Lemon Zest essential for flavor
  • 1 cup Milk whole or almond milk for a lighter option
Optional Elements
  • 1/4 teaspoon Salt optional but enhances flavor

Equipment

  • 9-inch square baking pan
  • electric mixer
  • Mixing Bowls
  • spatula
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line and grease a 9-inch square baking pan.
  2. Whip egg whites until stiff peaks form, about 3-5 minutes.
  3. Mix egg yolks and sugar until pale and fluffy, about 2-3 minutes.
  4. Add melted butter and vanilla to the yolk mixture, stirring to combine.
  5. Incorporate flour gradually, stirring until just combined.
  6. Stir in lemon juice and zest until mixture is glistening.
  7. Blend in milk gradually to create a smooth batter.
  8. Fold in whipped egg whites gently to maintain volume.
  9. Pour batter into the prepared pan and bake for 40-60 minutes, until set.
  10. Cool completely before dusting with powdered sugar and serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 140mgSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 90mgIron: 1mg

Notes

Use room temperature eggs for better incorporation and volume. Avoid overbaking to maintain the custard layer's creaminess.

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