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Lemon Custard Cake

Lemon Custard Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, separated
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter, melted
  • 3/4 cup (95 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 1/3 cup (80 ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

Method
 

  1. Beat egg yolks and sugar for 2 to 3 minutes until pale. Mix in butter, lemon zest, lemon juice, and vanilla. Stir in flour and salt, then gradually whisk in warm milk.
  2. In a clean bowl, beat egg whites to stiff peaks, about 3 to 4 minutes.
  3. Stir one-third of the whites into the batter, then gently fold in the rest until only small clumps remain.
  4. Pour into a buttered 8x8 inch pan. Bake at 325°F (160°C) for 45 to 50 minutes, until golden and the center jiggles slightly. Cool completely in the pan.
  5. Run a knife around the edges, cut into squares, and dust with powdered sugar.

Notes

The cake needs to cool fully before slicing, so allow about an hour of resting time. If you chill it for 30 minutes after cooling, the squares will come out extra clean.