Delightful Lemon Custard Cake – A Summer Slice of Bliss

This Lemon Custard Cake features layers of refreshing lemon flavor, perfect for summer gatherings.

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 cup Sugar Feel free to reduce for less sweetness.
1/2 cup Unsalted Butter Can be substituted with salted butter.
1 cup All-Purpose Flour Can replace with almond flour for gluten-free.
4 Eggs Ensure they are at room temperature.

For the Custard Layer

1/2 cup Lemon Juice Freshly squeezed.
2 tbsp Lemon Zest Don't skip this for aroma.
1 cup Milk Whole milk preferred.

For the Topping

4 Egg Whites Be gentle when mixing.

Equipment

9-inch round baking pan
Mixing Bowls
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
Crack the eggs, separating the yolks and whites into different bowls.
Beat the egg yolks with sugar until creamy and pale. Add melted butter and vanilla extract.
Sift in the all-purpose flour, folding gently into the yolk mixture.
Incorporate the lemon juice and zest into the batter.
Gradually add the lukewarm milk, stirring until smooth.
Whip the egg whites until soft peaks form, then fold into the batter gently.
Pour the batter into the prepared baking pan and bake for 40-60 minutes.
Once baked, let cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for better volume. Be gentle when folding in the egg whites for a light cake.

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