Description
This Lemon Custard Cake is a delightful layered dessert that features a light sponge on top with a creamy lemon custard beneath. It’s a simple yet elegant cake made by baking in one pan, naturally forming two layers for a magical texture contrast. Ideal for lemon lovers, it combines zesty lemon flavor with a tender, moist crumb and a smooth custard base, perfect for serving chilled or at room temperature.
Ingredients
Scale
For the Cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8-inch baking dish or a pan of similar size to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for your batter.
- Add Egg Yolks and Lemon: Add the egg yolks one at a time, beating well after each addition to fully incorporate. Then mix in the lemon zest and fresh lemon juice for flavorful zing.
- Incorporate Dry Ingredients and Milk: Sift the all-purpose flour and salt into the lemon mixture and gently mix until just combined. Gradually stir in the whole milk until the batter is smooth and uniform.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. This aeration helps create the light sponge layer.
- Fold Egg Whites Into Batter: Carefully fold the whipped egg whites into the lemon batter in batches. Do this gently to maintain the airiness and avoid deflating the mixture.
- Bake: Pour the batter into the prepared baking dish and bake for 35 to 40 minutes. Bake until the top is lightly golden and the center is just set, which signals the perfect custard texture beneath.
- Cool and Serve: Let the cake cool completely in the pan. During cooling, it will separate into two distinct layers: a fluffy sponge on top and creamy lemon custard below. Dust the top with powdered sugar before serving for a beautiful finish.
Notes
- This lemon custard cake is best enjoyed chilled or at room temperature for optimal texture and flavor.
- The two layers form naturally during baking—no additional steps are needed to achieve this effect.
- For extra flair, serve with fresh berries or a dollop of whipped cream to complement the tartness.
