This recipe for lemon custard cake is a very light and fluffy cake that is perfect for summer. I’ve hidden the zest of three lemons in the batter to create a zingy lemon surprise.
The texture is almost meringue-like, and the flavors are creamy and luscious. Serve it hot in wedges or cool and cover with a frangipane cream.
It’s worth making a double batch of the frangipane cream and keeping it in the fridge, as it’s good with fruit or as a tart filling.
How To Prepare Recipe For Lemon Custard Cake?
Preparation Time: 15 min
Cooking Time: 30 min
Serving Size: 8
Ingredients:
For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/4 cup unsalted butter, melted
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 1/2 cups milk
For the custard:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 4 large egg yolks
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon unsalted butter
For the topping:
- Powdered sugar, for dusting
- Whipped cream or fresh berries (optional), for serving
Making Method:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, sugar, and salt for the cake. Set aside.
3. In another bowl, whisk together the egg yolks, melted butter, lemon juice, lemon zest, and milk. Pour the wet ingredients into the dry ingredients and whisk until well combined.
4. In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter until no streaks remain.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. To make the custard, in a saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
7. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks, then pour the tempered yolks back into the saucepan. Cook for an additional 2 minutes, stirring constantly.
8. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and butter until well combined.
9. Pour the custard over the cake batter in the pan. It will sink to the bottom during baking.
10. Place the cake pan in a larger baking dish or roasting pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the cake pan, creating a water bath.
11. Carefully transfer the pans to the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and the custard is set.
12. Remove the cake pan from the water bath and allow it to cool completely on a wire rack.
13. Once cooled, carefully invert the cake onto a serving plate. Dust the top with powdered sugar.
14. Serve the lemon custard cake slices with whipped cream or fresh berries if desired.
Enjoy the delightful combination of fluffy cake and luscious lemon custard in every bite of this Lemon Custard Cake!
Nutrition Facts Of Recipe For Lemon Custard Cake
| Nutrition | Amount |
|---|---|
| Calories | 502 |
| Fat | 19.4g |
| Saturated Fat | 2.8g |
| Sodium | 91mg |
| Carbohydrates | 78.4g |
| Protein | 5.2g |
What Is Recipe For Lemon Custard Cake Delicious?
This recipe for lemon custard cake has a buttery flavor, and the texture is soft and moist. Also, it has a light vanilla flavor from the whipped egg whites that I added to the batter.
What is perfect about this recipe for Lemon Custard Cake is that you can add any fruit to it, like strawberries, raspberries, or blueberries.
Conclusion
So far, many people have tried this recipe for lemon custard cake, saying it is tasty. The best thing about this dessert is that you can play around with the ingredients.
You can add any fruit according to your choice. By adding different fruits, you can get a different taste!
