Lemon Custard Cake – Experience the flavors of our Lemon Custard Cake, a refreshing dessert that is ideal, for any type of gathering. This sweet masterpiece combines the balance of lemon essence and creamy custard ensuring a crowd-pleasing treat. Within this post we will provide you with step-by-step instructions on how to create this delight using ingredients found in your pantry.
The first time I prepared this Lemon Custard Cake it was truly a revelation. The invigorating scent of lemons permeated my kitchen while the anticipation of savoring the outcome tantalized my taste buds. I couldn’t Imagine how much my loved ones would adore this indulgence and I was not mistaken. It swiftly became a family favorite that brings me joy to now share with you.
What makes this Lemon Custard Cake truly special?
Savor the blend of lemon and velvety custard through our Lemon Custard Cake. What sets this dessert apart is its captivating layered presentation; a custard foundation harmoniously combined with an irresistibly cakey top layer. Crafted using everyday ingredients this recipe effortlessly embodies elegance making it suitable, for any occasion. This Lemon Custard Cake is truly a masterpiece that will surely leave a lasting impression, on both your palate and your guests. The perfect blend of flavors the enticing scent of squeezed lemons and the effortless preparation make it an absolute delight.
What You Need To Make This Lemon Custard Cake Recipe?
Large Eggs (At Room Temperature): Imagine these eggs as your guests, at the baking party comfortably adjusted to room temperature. When they join the mix they blend harmoniously with ingredients ensuring a silkier custard.
Granulated Sugar: Sugar is not just about sweetness; it adds soul to your cake. This golden goodness brings the touch of sweetness to balance the lemon flavor creating a symphony of flavors in every delightful bite.
Unsalted Butter (Melted and Slightly Cooled): Melted butter? It’s like gold for your recipe. As it gently combines with the ingredients it imparts a buttery goodness that melts in your mouth.
Vanilla Extract: This is the aroma of comfort and nostalgia. Just a teaspoon of vanilla extract infuses your cake with warmth and depth making it feel like an embrace, from memories.
All Purpose Flour: Flour, the hero that binds everything together. It forms the backbone of your cake ensuring that it retains its shape while remaining delightfully tender.
Freshly Squeezed Lemon Juice: This is the superstar of our show. Squeezed lemon juice brings an explosion of citrus brilliance taking your custard cake to a new level of refreshing decadence.
Grated Zest: Zest? It’s, like the chopped confetti of lemony goodness. It brings a burst of color and delightful flavor creating a sensation in your taste buds and enhancing every bite.
Lukewarm Milk: Mildly warmed milk acts like a comforting embrace, for your batter. It effortlessly blends with the ingredients ensuring that your custard cake turns out smooth and decadent.
Powdered Sugar for Dusting: Imagine this sugar as gentle snowflakes falling over a lemony landscape. It adds the amount of sweetness and gives your cake a wonderfully elegant touch making it an absolute visual treat.
Steps To Make Lemon Custard Cake:
Step 1: Preheat your oven to 325 degrees Fahrenheit. Take an 8×8-inch baking dish. Line it with parchment paper making sure to leave some paper on the sides. Lightly grease the dish with cooking spray. Set it aside.
Step 2: In a bowl beat the egg whites until they form peaks. Keep them aside for now.
Step 3: In a mixing bowl whisk together the egg yolks and sugar until they become a pale yellow color.
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Step 4: Add the butter and vanilla extract, to the mixture stirring until everything is well combined.
Step 5: Gradually add the all-purpose flour into the mixture while stirring.
Step 6: Include both lemon juice and lemon zest in the batter making sure they are thoroughly mixed.
Step 7: Slowly pour in milk while whisking continuously until you have a smooth batter.
Step 8: Carefully fold in the whipped egg whites into the batter ensuring that there are still some lumps remaining. These lumps will create a unique layer when baked.
Step 9: Pour this batter into your baking dish and bake for around 40 to 60 minutes. The cake should be slightly firm on top. Still have a jiggle in the center. Keep an eye, on it as baking times can vary.
Step 10: If you notice that the top of your cake is browning quickly cover it with aluminum foil to prevent overbaking.
Step 11: Once baked allow your cake to cool completely before dusting it with sugar.
Step 12: Any leftovers can be stored in the refrigerator for you to enjoy this lemony treat later on.
Tip:
When you’re making your Lemon Custard Cake it’s an idea to maximize the flavor potential of your lemons by using both their zest and juice. Before you squeeze the lemons for their juice take a moment to grate off the zest. The zest holds all those oils and concentrated lemon goodness that can really elevate your cake with a burst of citrusy deliciousness. By adding the zest, along with the lemon juice to your recipe every bite of your custard cake will be infused with a lemon essence resulting in an intense and perfectly balanced flavor profile. This simple step adds a layer of depth, to your dessert making it more irresistible. So remember; start by grating the zest then extract the juice and witness how your Lemon Custard Cake shines with that zing of lemon!
Frequently Asked Questions:
Can I use bottled lemon juice instead of freshly squeezed?
While it is recommended to use squeezed lemon juice for the flavor bottled lemon juice can be used as a substitute, in a pinch. Just keep in mind that it might have a slightly different taste.
Can I freeze Lemon Custard Cake for later?
Freezing the cake is possible. It’s best to enjoy it fresh. If you choose to freeze it make sure to envelop it in plastic wrap and hold it in an airtight container to maintain its quality.
What’s the ideal occasion to serve this dessert?
Lemon Custard Cake is adaptable. Can be served on occasions whether they are casual family dinners or elegant gatherings.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Custard Cake
Ingredients
- 4 large eggs room temperature
- ¾ c granulated sugar
- ½ c unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- ¾ c all-purpose flour
- ¼ c freshly squeezed lemon juice
- Zest from 2 large lemons
- 1 ¾ c lukewarm milk
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C). Take an 8x8-inch baking dish. Line it with parchment paper making sure to leave some paper hanging over the sides. Lightly grease the dish with cooking spray.
- In a bowl beat the egg whites until they form peaks. Set this aside.
- In another bowl combine the egg yolks and sugar. Beat them together until they become pale and creamy.
- Mix in the butter and vanilla extract until everything is well blended.
- Gradually add the all-purpose flour to the mixture stirring until it is evenly mixed in.
- Stir, in squeezed lemon juice and grated zest from the lemons until incorporated.
- Slowly pour milk into the mixture while whisking continuously to create a smooth batter.
- Gently fold in the whipped egg whites. It's alright if there are lumps; they'll contribute to a texture when baked.
- Pour the batter into the baking dish and bake for 40 to 60 minutes. The cake should have a top but still be slightly jiggly, in its center. Make sure to keep an eye on the cake. If it starts browning quickly you may want to consider covering it with foil.
- After baking allow the cake to cool down before dusting it with powdered sugar.
- When ready to serve slice the Lemon Custard Cake. Indulge, in its combination of flavors and textures.
- Enjoy your creation of Lemon Custard Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
