Light Lemon Custard Cake
Lemon Custard Cake is a soft, airy lemon cake that bakes into delicate layers with a light sponge top and creamy custard base, finished with a dusting of powdered sugar.
Ingredients
- 4 eggs room temperature, separated
- ¾ cup sugar
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Zest from 2 large lemons
- 1¾ cups milk lukewarm
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F. Line an 8×8-inch pan with parchment and lightly grease.
- Beat egg whites until stiff peaks form. Set aside.
- Beat egg yolks with sugar until pale and slightly thick.
- Add melted butter and vanilla. Mix until smooth.
- Add flour and mix gently until just combined.
- Stir in lemon juice and zest.
- Slowly add lukewarm milk while mixing until smooth and thin.
- Gently whisk in egg whites, leaving small lumps.
- Pour batter into pan and bake 40 to 60 minutes, check at 35 minutes.
- Cover with foil if top browns too quickly. Avoid overbaking.
- Cool completely, then dust with powdered sugar before serving.