Description
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Lemon Custard Cake
This Lemon Custard Cake is pure magic – two incredible layers in one simple bake! The top layer is a fluffy lemon sponge that’s light as air, while the bottom turns into a luscious custard. The bright, tangy lemon flavor makes it a perfect treat for any occasion, especially when you need a refreshing dessert to impress without the fuss. Just one batter, but two fantastic textures, and a taste that’ll leave everyone wanting more!
4 large eggs, separated
¾ cup granulated sugar
1 tbsp lemon zest
½ cup unsalted butter, melted and cooled
1 tsp vanilla extract
¼ cup freshly squeezed lemon juice
¾ cup all-purpose flour
¼ tsp salt
1 ¾ cups whole milk, lukewarm
¼ tsp cream of tartar
Powdered sugar, for dusting
Directions:
1. Preheat oven to 325°F. Grease and line an 8×8-inch dish.
2. Rub sugar and lemon zest. Whisk egg yolks and lemon sugar. Add butter, vanilla, lemon juice, flour, salt, and milk.
3. Whip egg whites with cream of tartar until stiff peaks form. Fold into batter.
4. Pour into dish, bake 40-50 min. Cool, refrigerate, dust with sugar, and serve.
Prep Time: 25 minutes
Kcal: 181 per serving
