Lemon Custard Cake
A delightful Lemon Custard Cake that's light, airy, and bursting with citrus flavor, perfect for any dessert table.
Equipment
- stand mixer
- 8-inch square baking pan
- parchment paper
Ingredients
- 1 can cooking spray
- 4 large egg whites at room temperature
- 4 large egg yolks
- 8 tablespoons unsalted butter melted and cooled
- ¾ cup granulated sugar
- 1 tablespoon finely grated lemon zest (from 1 medium lemon)
- 4 tablespoons freshly squeezed lemon juice (from 1 ½ medium lemons), divided
- ¼ teaspoon kosher salt
- ¾ cup all-purpose flour
- 1 ¾ cups whole milk or 2% milk
- ¾ teaspoon lemon extract
- powdered sugar for dusting
Instructions
- Heat the oven to 325°F. Coat an 8-inch square baking pan with cooking spray and line with parchment paper.
- Beat 4 large egg whites until stiff peaks form, about 2 minutes. Transfer to a medium bowl.
- In the mixer, beat 4 large egg yolks, ¾ cup granulated sugar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ¼ teaspoon salt until pale yellow, about 5 to 6 minutes.
- Drizzle in melted butter while mixing until well-incorporated.
- Switch to paddle attachment and sift in ¾ cup flour. Mix on low speed, then add 1 ¾ cups milk, ¾ teaspoon lemon extract, and remaining lemon juice until combined.
- Gently fold in the whipped egg whites about a dozen times. The batter will have lumps of whipped egg whites.
- Transfer to the baking pan and bake for about 35-45 minutes until golden and set.
- Let cool completely about 2 hours, then refrigerate for at least 1 hour. Dust with powdered sugar and cut into pieces.
Notes
Refrigerate leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg
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