Lemon Custard Cake

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Description:
Lemon custard cake is a light, tangy dessert with two delightful layers in one bake. The cake separates into a soft, airy sponge on top and a creamy, luscious lemon custard at the bottom. Its refreshing citrus flavor makes it perfect for spring or summer, delivering a satisfying dessert without being too heavy.

Ingredients:

  • Eggs (separated): 3 large
  • Granulated sugar: ¾ cup (150 g)
  • Unsalted butter (melted and cooled): ¼ cup (60 g)
  • All-purpose flour: ½ cup (60 g)
  • Whole milk: 1 ¼ cups (300 ml), lukewarm
  • Fresh lemon juice: ½ cup (120 ml)
  • Lemon zest: 1 tbsp (from 1-2 lemons)
  • Vanilla extract: 1 tsp
  • Salt: ¼ tsp
  • Powdered sugar (for dusting)

Optional Ingredients:

  • Fresh berries (for garnish)
  • Whipped cream (for serving)
  • Mint leaves (for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper.
  2. Prepare the eggs:
    Separate the egg whites from the yolks. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  3. Make the batter:
    In another bowl, whisk together the egg yolks, sugar, melted butter, and vanilla extract until smooth and pale. Gradually whisk in the flour and salt until fully combined.
  4. Add the lemon and milk:
    Slowly mix in the lemon juice and zest. Then, gradually whisk in the lukewarm milk, mixing until the batter is smooth and well incorporated.
  5. Fold in the egg whites:
    Gently fold the beaten egg whites into the batter in three parts, being careful not to overmix. It’s fine if there are some small lumps of egg whites in the batter.
  6. Bake the cake:
    Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until the top is lightly golden and the cake feels slightly firm to the touch. The middle will still be jiggly due to the custard layer underneath.
  7. Cool and serve:
    Let the cake cool in the dish for about 1 hour. Once cooled, dust with powdered sugar before serving. Add a garnish of fresh berries, whipped cream, or mint leaves for an elegant touch, if desired.

Tips for Success:

  • Room temperature eggs: Room temperature eggs will separate easier and help achieve more volume when beating the whites.
  • Avoid over-mixing: Gently fold in the egg whites to keep the airy texture of the cake.
  • Fresh lemon flavor: Freshly squeezed lemon juice and zest give the best flavor.

Recommendations:

  • Serve chilled: This cake is delicious when served cold, making it an ideal make-ahead dessert.
  • Add a citrus twist: Try using lime or orange juice for a different citrus profile or add a hint of lavender for a floral touch.
  • Pair with tea or coffee: This light, refreshing cake pairs beautifully with tea or coffee.

Nutrition (per serving, approx. based on 9 servings):

  • Calories: 180
  • Protein: 4 g
  • Fat: 7 g
  • Carbohydrates: 25 g
  • Fiber: 0.5 g
  • Sugar: 17 g
  • Sodium: 90 mg

Enjoy the delightful layers and citrusy flavors of this Lemon Custard Cake for a perfect dessert experience!

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