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Lemon Custard Cake Recipe

★★★★★

4.7 from 128 reviews
  • Author: Matteo
  • Total Time: 1 hour
  • Yield: 9 servings (1 8x8-inch pan, cut into 3x3 pieces) 1x

Description

Lemon Custard Cake is a quick and easy dessert recipe perfect for summer, featuring a soft and creamy texture with a refreshing lemon flavor. This magic custard cake separates into three delightful layers during baking: a dense cake base, a creamy custard center, and a light, fluffy top layer. It’s an ideal light dessert or snack to enjoy on warm days.

Ingredients

Scale

Eggs

  • 4 eggs (room temperature) – separated

Dry Ingredients

  • ¾ cup sugar
  • ¾ cup all-purpose flour
  • Powdered sugar for dusting

Wet Ingredients

  • ½ cup unsalted butter – melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons
  • 1 ¾ cups milk – lukewarm

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with cooking spray and set aside.
  2. Beat Egg Whites: Whip the egg whites until stiff peaks form, then set aside carefully to maintain their volume.
  3. Mix Egg Yolks and Sugar: In a separate bowl, beat the egg yolks and sugar together until the mixture turns pale yellow, about 2-3 minutes.
  4. Add Butter and Vanilla: Stir in the melted, slightly cooled unsalted butter and vanilla extract until well combined.
  5. Incorporate Flour: Gradually mix the all-purpose flour into the wet ingredients until evenly blended without over-mixing.
  6. Add Lemon Flavor: Mix in the freshly squeezed lemon juice and grated lemon zest thoroughly to infuse the batter with bright citrus flavor.
  7. Beat in Milk: Slowly add the lukewarm milk while beating gently until the batter is smooth and well combined.
  8. Fold in Egg Whites: Add the stiff egg whites to the batter and whisk gently by hand. Do not fully fold; small lumps of egg whites are acceptable. These lumps will float to the surface during baking, creating the top fluffy layer of the cake.
  9. Bake the Cake: Pour the thin batter into the prepared pan. Bake for 40 to 60 minutes, starting to check at 35 minutes. The cake is done when the top is firm to the touch but the center still jiggles slightly. If the top browns too quickly, cover with aluminum foil to prevent burning. Do not overbake to preserve the custard center texture.
  10. Cool and Serve: Cool the cake completely in the pan before dusting with powdered sugar. Cut into squares and enjoy. Store any leftovers in the refrigerator.

Notes

  • Ensure eggs are at room temperature for best whipping results.
  • Do not overmix after adding egg whites; leaving small lumps ensures the three-layer separation.
  • Baking time can vary based on oven and pan; start checking for doneness after 35 minutes.
  • The batter is very thin; this is normal for magic custard cakes.
  • Cool completely before dusting with powdered sugar for best presentation and texture.
  • Store leftovers in the fridge to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: lemon custard cake, magic custard cake, lemon dessert, triple layer cake, summer cake, creamy lemon cake, easy lemon cake

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Find it online: https://todayplates.com/lemon-custard-cake-recipe/