Lemon Custard Cake
A delightful Lemon Custard Cake featuring a tender sponge base topped with a silky, tangy lemon custard, perfect for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, separated
- 1/2 cup milk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, cornstarch, and salt.
- In another large bowl, beat egg yolks with sugar until pale and creamy.
- Stir in melted butter, milk, lemon juice, and lemon zest until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- In a separate clean bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter to maintain airiness.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly; then pour the lemon custard topping evenly over the cake.
- Chill in the refrigerator for at least 2 hours to let custard set before serving.
- Optional: Dust with powdered sugar before serving.
Notes
For an extra burst of flavor, garnish with fresh lemon slices or a sprig of mint before serving.
Find it online: https://auntyspices.com/lemon-custard-cake-delight/