Description
Indulge in the delightful combination of light lemon sponge cake and creamy custard with this Lemon Custard Cake recipe. Perfect for any occasion, this easy-to-make dessert is sure to impress your guests.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs (separated)
- 1 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1 cup milk
- 1/4 tsp salt
Optional:
- powdered sugar for dusting
Instructions
- Preheat oven: Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks: Add egg yolks one at a time, mixing well after each addition.
- Stir in lemon zest and juice: Stir in lemon zest and lemon juice.
- Mix in flour and salt: Mix in flour and salt until just combined, then slowly whisk in milk until smooth.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form.
- Fold in egg whites: Gently fold egg whites into lemon mixture in three additions.
- Pour batter: Pour batter into prepared baking dish placed in a water bath.
- Bake: Bake for 40–45 minutes until set.
- Cool and serve: Cool for at least 30 minutes before serving. Dust with powdered sugar if desired.
Notes
- This cake forms two layers—a light sponge on top and creamy lemon custard on the bottom.
- It can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 105 mg
