This Lemon Custard Cake is pure sorcery. One batter magically transforms into 3 delicious layers: a fluffy top, creamy custard middle, and dreamy lemon curd base. Get ready to be amazed (and satisfied)! 🍋
Ingredients: Makes one 8x8 inch cake
4 Eggs , separated
White vinegar 1/4 tsp
Granulated sugar 3/4 cup
Salted butter 115 g, melted and cooled
Vanilla extract 1 tsp
All-purpose flour 3/4 cup
Zest from 1 lemon
Juice from 1 lemon (4 Tbsps)
Whole milk 1 3/4 cups
Powdered sugar for dusting
1. Preheat the oven to 160°C and line an 8x8 inch baking pan with parchment paper with an overhang on both sides (for easy lifting).
2. In a medium bowl, whisk egg whites and vinegar to stiff peaks.
3. In a large bowl, whisk egg yolks and sugar till pale and thick.
4. Mix in melted, cooled butter and vanilla.
5. Mix in flour till well combined then mix in the lemon zest and juice.
6. Pour in milk and mix well.
7. With a balloon whisk, gently fold in the egg whites with until you see only small egg white bumps.
8. Pour batter into the prepared baking pan and bake for 45 mins.
9. Remove from the oven and allow to cool completely.
10. Dust with powdered sugar, slice and serve.
* I allowed my cake to sit in the fridge for 6-8 hours before slicing and serving. It's really light and refreshing when served chilled. 🍋
One batter, 3 layers. It's magic!
There's a yummy-looking dessert sitting right in front of you. Now what?
Comments