Description
A delightful cake that combines zesty lemon flavor with a soft, creamy texture, creating a unique custard base with a fluffy top.
Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup fresh lemon juice
- 3/4 cup all-purpose flour
- 1 3/4 cups milk, lukewarm
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, beat the egg yolks and sugar until pale and creamy. Stir in the melted butter, lemon zest, and lemon juice until smooth. Sift in the flour and mix until just combined.
- Gradually add the lukewarm milk to the batter, stirring continuously until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in thirds.
- Pour the batter into the prepared pan. Bake for 40-50 minutes, until the top is golden and the center is set.
- Let the cake cool completely in the pan before removing and slicing.
- Dust the cake with powdered sugar and serve chilled or at room temperature.
Notes
For extra flavor, consider adding fresh berries or a dollop of whipped cream when serving. Make sure to allow the cake to cool completely before storing to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: lemon cake, custard cake, dessert, baking, easy recipe