The Recipe For Lemon Custard Cake is a delightful dessert that combines the tangy zest of lemons with the rich custard creaminess.
It’s easy to prepare, requiring simple ingredients: all-purpose flour, granulated sugar, unsalted butter, eggs, milk, fresh lemon juice, lemon zest, and salt.
After mixing and folding the ingredients, the cake is baked until golden and then cooled to set the custard layer.
Serve it chilled with powdered sugar, fresh berries, or whipped cream for an extra indulgent treat. This cake is perfect for any occasion and can be enjoyed by everyone.
How To Prepare And Recipe Details?
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Mixing bowls
- Whisk
- Electric mixer
- Baking pan (8×8 inches)
- Spatula
- Oven
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs, separated
- 1 cup milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
How To Make Recipe For Lemon Custard Cake
Preparing the Batter
1. Preheat the Oven: First, preheat your oven to 350°F (175°C). Grease your baking pan and set it aside. Preheating is essential to ensure even baking.
2. Separate the Eggs: Carefully separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl, ensuring no yolk gets into the whites, as this can prevent them from whipping correctly.
3. Mix the Dry Ingredients: Whisk the flour and salt together in another bowl. This helps distribute the salt evenly and breaks up any clumps in the flour.
4. Combine Wet Ingredients: In a large mixing bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, milk, lemon juice, and lemon zest. Mix well. The combination of lemon juice and zest gives the cake its vibrant flavor.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients until smooth. It’s essential to add the flour slowly to prevent lumps.
Whipping the Egg Whites
6. Beat the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This step is crucial for creating a light, airy texture in the cake.
7. Fold in the Egg Whites: Gently fold the egg whites into the batter. The batter will be thin and slightly lumpy, but that’s okay. Be careful not to overmix, as this can deflate the egg whites.
Baking the Cake
8. Pour the Batter: Pour the batter into the prepared baking pan and spread it evenly. Ensure the batter is level enough to bake.
9. Bake: Place the pan in the oven and bake for 45 minutes until the top is lightly golden and the center is set. You can test for doneness by inserting a toothpick into the center of the cake; it should come out clean.
10. Cool the Cake: Remove the cake from the oven and let it cool completely on a cooling rack. Cooling is essential as it allows the custard layer to set correctly.
Nutrition Facts Recipe For Lemon Custard Cake
| Nutrition | Amount |
|---|---|
| Calories | 300 |
| Fat | 15g |
| Saturated Fat | 8g |
| Carbohydrates | 35g |
| Sugar | 25g |
| Protein | 5g |
Serving Suggestions
I love serving Lemon Custard Cake chilled with a light dusting of powdered sugar. It pairs wonderfully with fresh berries and a dollop of whipped cream.
The tartness of the berries complements the sweetness of the cake, and the whipped cream adds a rich, creamy texture.
You can also add a scoop of vanilla ice cream for an extra indulgence. This cake is perfect for afternoon tea, dessert after a hearty meal, or as a sweet snack any time of day.
Tips And Variations
1. Room Temperature Ingredients: For the best results, ensure all your ingredients, especially the eggs, are at room temperature. This helps the ingredients combine more efficiently and results in a smoother batter.
2. Lemon Variations: If you love a more intense lemon flavor, add an extra tablespoon of lemon juice or a bit more zest. You can also experiment with other citrus fruits like lime or orange for a different twist.
3. Gluten-Free Option: To make this cake suitable for those with gluten sensitivities, substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder and other ingredients are also gluten-free.
4. Serving: This cake tastes even better the next day, so feel free to make it ahead. Store it in the refrigerator, and the flavors will meld beautifully.
Health Benefits
Lemons are a fantastic source of vitamin C, which is excellent for boosting your immune system. They also contain antioxidants that help protect your cells from damage.
Eggs provide good protein, essential for muscle repair and growth. Although lemon custard cake is a treat, you can enjoy it knowing its ingredients have some health benefits.
Conclusion
Recipe For Lemon Custard Cake is a delightful, refreshing dessert that perfectly balances tartness and sweetness. Its unique flavors and textures make it a standout treat for any occasion.
Easy to make and even more straightforward to enjoy, this cake will impress your family and friends. With its vibrant lemon flavor and creamy custard layer, it’s a dessert that gets better with time, making it perfect for preparing ahead.
I hope this recipe brings as much joy to your table as it does to mine. Happy baking!
Recipe For Lemon Custard Cake
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking pan (8×8 inches)
- Spatula
- Oven
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 4 large eggs separated
- 1 cup milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
- Powdered sugar for dusting optional
Instructions
Preparing the Batter
- Preheat the Oven: First, preheat your oven to 350°F (175°C). Grease your baking pan and set it aside. Preheating is essential to ensure even baking.
- Separate the Eggs: Carefully separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl, ensuring no yolk gets into the whites, as this can prevent them from whipping correctly.
- Mix the Dry Ingredients: Whisk the flour and salt together in another bowl. This helps distribute the salt evenly and breaks up any clumps in the flour.
- Combine Wet Ingredients: In a large mixing bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, milk, lemon juice, and lemon zest. Mix well. The combination of lemon juice and zest gives the cake its vibrant flavor.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients until smooth. It’s essential to add the flour slowly to prevent lumps.
Whipping the Egg Whites
- Beat the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This step is crucial for creating a light, airy texture in the cake.
- Fold in the Egg Whites: Gently fold the egg whites into the batter. The batter will be thin and slightly lumpy, but that’s okay. Be careful not to overmix, as this can deflate the egg whites.
Baking the Cake
- Pour the Batter: Pour the batter into the prepared baking pan and spread it evenly. Ensure the batter is level enough to bake.
- Bake: Place the pan in the oven and bake for 45 minutes until the top is lightly golden and the center is set. You can test for doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely on a cooling rack. Cooling is essential as it allows the custard layer to set correctly.