Description
Silky smooth lemon custard cake whisks classic French patisserie into a delightful dessert that dances between creamy and airy textures. Bright citrus notes and delicate layers promise a refreshing slice you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated
- 1 ¼ cups (250 g) granulated sugar
- 1 ¼ cups (300 ml) whole milk, at room temperature
- ½ cup (115 g) unsalted butter, melted and slightly cooled
Dry Ingredients:
- ½ cup (65 g) all-purpose flour
- ¼ teaspoon salt
- Powdered sugar, for dusting
Flavor Enhancers:
- Zest of 1 lemon
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking vessel by thoroughly coating an 8-inch square pan with butter and lining it with parchment paper, ensuring edges extend slightly for effortless cake removal.
- Separate egg whites into a pristine mixing bowl, whipping them vigorously with an electric mixer until they form stiff, glossy peaks that hold their shape dramatically.
- In a separate large bowl, cream egg yolks and sugar until the mixture transforms into a pale, voluminous consistency that ribbons when lifted.
- Incorporate melted butter, fragrant lemon zest, tangy lemon juice, and aromatic vanilla extract into the yolk mixture, stirring until completely harmonized.
- Gently sift flour and salt over the liquid ingredients, folding carefully to create a smooth, silky batter without overmixing.
- Gradually stream in milk, stirring continuously to maintain the batter’s delicate texture, which will appear surprisingly thin and slightly translucent.
- Delicately fold the whipped egg whites into the batter in three strategic stages, using a gentle lifting motion to preserve the airiness while accepting some slight lumpy texture.
- Transfer the gossamer-like batter into the prepared pan, ensuring even distribution with a gentle shake and smooth of the surface.
- Slide the pan into a preheated oven at 325F (160C), baking for 40-50 minutes until the top achieves a golden-kissed appearance and the center maintains a subtle wobble when nudged.
- Allow the cake to cool completely within the pan, letting it settle and develop its unique custard-like texture.
- Before serving, dust the surface with a delicate veil of powdered sugar, optionally garnishing with fresh berries or a dollop of whipped cream for an elegant finish.
Notes
- Whip egg whites to stiff peaks with spotlessly clean beaters to ensure maximum volume and stability.
- Fold egg whites gently using a spatula with light, sweeping motions to maintain the airiness and prevent deflation of the delicate mixture.
- Use fresh, room-temperature lemons for the most vibrant and intense citrus flavor in your custard cake.
- Create a gluten-free version by substituting all-purpose flour with almond flour or a gluten-free blend, keeping the cake’s delicate texture intact.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg