This Easy Lemon Custard Cake is a bright, zesty dessert that’s sure to make you smile! With a soft cake layer and creamy custard filling, it’s like sunshine on a plate.
Baking this cake is a breeze. Just mix, bake, and let it chill. I love serving it with fresh berries on top—it adds a pop of color and flavor that makes it even better!
Key Ingredients & Substitutions
Eggs: Separating eggs is key here. The yolks add richness, while the whipped whites create a fluffy texture. If you need an egg substitute, you can use 1/4 cup unsweetened applesauce per egg. However, the texture will differ slightly.
Granulated Sugar: Regular sugar is best for this recipe. If you’re watching your sugar intake, you can use coconut sugar or a sugar replacement like Stevia, but this might change the flavor a bit, possibly making it less sweet.
Lemon Juice and Zest: Fresh lemons provide the best flavor. If you can’t get fresh lemons, bottle lemon juice can work in a pinch, but fresh zest won’t be possible. Lime juice could be an interesting alternative, giving a different but still zesty flavor!
Milk: Whole milk gives richness to the custard. Feel free to use almond milk or another plant milk for a dairy-free version, though the texture may vary slightly.
How Can I Get Perfectly Fluffy Egg Whites?
Whipping egg whites can sometimes be tricky, but it’s essential for the lightness of the cake. Follow these steps to make it easier:
- Make sure your mixing bowl is clean and dry. Any grease can prevent the whites from whipping properly.
- Separate the eggs when they are cold. This helps to keep the yolks intact. Let the whites come to room temperature before whipping for the best volume.
- Add a pinch of salt or a drop of lemon juice to stabilize the whites while whipping.
- Beat the egg whites until soft peaks form before adding sugar. Then, gradually add sugar while continuing to beat until stiff peaks form.
These tips will help you achieve perfectly fluffy egg whites, which gives the cake a deliciously airy texture!
Easy Lemon Custard Cake
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted and cooled
- Zest of 2 lemons
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 1/2 cups milk
- 1 tsp vanilla extract
For Dusting:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious Lemon Custard Cake takes about 15 minutes to prepare and 45-50 minutes to bake, then you’ll want to chill it for at least 1 hour before serving. So, plan for a total of about 2 hours, including baking and cooling time. It’s easy to make and well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish to prepare for the batter.
2. Mixing the Egg Yolks:
In a large bowl, beat the egg yolks along with 1/2 cup of sugar until the mixture becomes pale and creamy. This adds both flavor and a nice texture to the cake!
3. Adding the Wet Ingredients:
Now, pour in the melted butter, lemon zest, fresh lemon juice, milk, and vanilla extract. Mix everything together until it’s well combined. You’ll start to smell that delightful lemony aroma!
4. Adding the Flour:
Gradually sift the flour into the mixture and gently fold it in. Be careful not to overmix; you want the batter to remain light and airy.
5. Whipping the Egg Whites:
In a separate clean bowl, beat the egg whites until soft peaks start to form. Slowly add the remaining 1/2 cup of sugar while continuing to beat until you achieve stiff peaks. This is the secret to making the cake fluffy!
6. Combining the Mixtures:
Gently fold the whipped egg whites into the batter. Do this carefully to maintain the volume, which keeps the cake light and fluffy.
7. Baking Time:
Pour the batter into your prepared baking dish and place it in the oven. Bake for about 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. Remember, the custard will remain soft beneath the golden layer!
8. Cooling the Cake:
Once baked, allow the cake to cool to room temperature. Then, place it in the refrigerator for at least 1 hour. Chilling helps the custard set nicely.
9. Serving the Delight:
Before you serve, dust the top with powdered sugar for a lovely finishing touch. Slice it up and enjoy this light, creamy, and delicious Lemon Custard Cake!
This cake is perfect for any occasion, and it’s sure to impress your friends and family with its delightful flavors and elegant presentation!
FAQ for Easy Lemon Custard Cake
Can I Substitute the Eggs in This Recipe?
Yes, if you’re looking for an egg substitute, try using 1/4 cup unsweetened applesauce for each egg. However, please note that this will alter the texture slightly, and the cake may not be as fluffy.
How Can I Store Leftover Cake?
Leftover Lemon Custard Cake can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool completely before sealing. Serve chilled for the best taste!
Can I Use Bottled Lemon Juice Instead of Fresh?
Yes, you can use bottled lemon juice in a pinch, but fresh lemon juice will give you a much brighter flavor. If you’re using bottled juice, try to find one that is 100% lemon juice without additives.
What Can I Serve with Lemon Custard Cake?
This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream to complement the tangy lemon flavor. A mint leaf garnish adds a nice touch too!
