Lemon Custard Cake
Imagine a dessert that not only looks stunning but surprises your taste buds. The luscious custard layer forms a base while the fluffy cake top adds a contrast. As you savor each bite the aroma of grated lemon zest fills the air creating a symphony of citrus flavors that awaken your senses and bring warmth to your heart. This recipe is more, than a dessert; it's an expression of love for your senses a masterpiece that will leave you yearning for just one more slice. So gather those lemons work your magic in the kitchen and share this delight with those, to you!
Servings
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
Converting this Lemon Custard Cake into a treat is so easy! Just replace the all-purpose flour with a gluten-free all-purpose flour blend of your preference. Make sure it's clearly labeled as gluten-free and specifically made for baking. The rest of the recipe stays the same keeping that combination of lemon and creamy custard intact. Now even those who are sensitive to gluten can enjoy every mouthwatering bite of this citrus creation.