Lemon Custard Cake

Lemon Custard Cake

by
Jump to Recipe Print Recipe

Introduction

Lemon Custard Cake is a delightful dessert that combines the bright, zesty flavor of lemons with a rich, creamy custard texture. This cake is perfect for warm weather gatherings or as a refreshing finish to a meal. Its origins can be traced back to classic European baking traditions, where lemon desserts were popular for their vibrant flavor and ability to balance sweetness.

The History of Lemon Custard Cake

Lemon desserts have been enjoyed for centuries, particularly in Mediterranean and European cuisines. The use of lemons in cakes became more widespread with the advent of sugar production and baking techniques in the 17th and 18th centuries. Over time, recipes evolved, and Lemon Custard Cake emerged as a beloved treat, celebrated for its unique texture and refreshing taste.

Ingredients Breakdown

  1. For the Cake:
    • All-purpose flour: 1 ½ cups
    • Granulated sugar: 1 cup
    • Baking powder: 1 ½ teaspoons
    • Salt: ½ teaspoon
    • Unsalted butter: ½ cup, softened
    • Eggs: 2 large
    • Milk: 1 cup
    • Lemon zest: 1 tablespoon
    • Lemon juice: ¼ cup
  2. For the Custard:
    • Eggs: 3 large
    • Granulated sugar: ½ cup
    • Milk: 2 cups
    • Vanilla extract: 1 teaspoon
    • Lemon juice: ¼ cup
    • Lemon zest: 1 tablespoon

Step-by-Step Recipe

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Prepare the Cake Batter:
    • In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
    • Add the softened butter and mix until crumbly.
    • Beat in the eggs, milk, lemon zest, and lemon juice until smooth.
  3. Pour the Batter:
    • Pour the batter into the prepared cake pan and spread evenly.
  4. Prepare the Custard:
    • In another bowl, whisk together eggs and sugar until well combined.
    • Gradually whisk in milk, vanilla extract, lemon juice, and lemon zest.
  5. Layer the Custard:
    • Carefully pour the custard mixture over the cake batter in the pan. Do not stir; it will naturally separate during baking.
  6. Bake:
    • Bake for 50-60 minutes, or until the top is golden and a toothpick inserted comes out clean. The cake will rise and form a custard layer underneath.
  7. Cool and Serve:
    • Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.

Tips for the Perfect Lemon Custard Cake

  • Use Fresh Lemons: Fresh lemon juice and zest give the best flavor.
  • Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smooth batter.
  • Don’t Overmix: Mix just until combined to keep the cake light and fluffy.
  • Check for Doneness: Since ovens vary, check for doneness a few minutes before the recommended time.

Variations and Customizations

  • Add Berries: Incorporate fresh blueberries or raspberries into the batter for added flavor and color.
  • Glaze: Drizzle with a lemon glaze made from powdered sugar and lemon juice for extra sweetness.
  • Coconut Twist: Add shredded coconut to the batter for a tropical flavor.

Health Considerations and Nutritional Value

Lemon Custard Cake is rich in flavor but also in calories due to the sugar and butter. It provides some vitamins from the lemon and eggs but is best enjoyed as an occasional treat. Consider using alternatives like almond milk or reducing sugar for a lighter version.

Nutritional Information (per slice, based on 12 slices):

  • Calories: 220
  • Protein: 4g
  • Fat: 8g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Sugar: 15g

FAQ

Q: Can I make this cake ahead of time?
A: Yes! You can bake it a day in advance and store it in the refrigerator. It’s best served at room temperature.

Q: Can I freeze Lemon Custard Cake?
A: Yes, it can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.

Q: What can I serve with this cake?
A: Whipped cream, vanilla ice cream, or a fresh fruit compote make excellent accompaniments.

Lemon Custard Cake

Lemon Custard Cake

Lemon Custard Cake is a delightful dessert featuring a light, fluffy cake layered with creamy lemon custard. Its bright, zesty flavor makes it a refreshing treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

  • 4 eggs room temperature-separated
  • ¾ cup sugar
  • ½ cup unsalted butter-melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup freshly squeezed lemon juice
  • grated zest from 2 large lemons
  • 1 ¾ cups milk-lukewarm
  • powdered sugar for dusting

Instructions
 

  • Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
  • Whip the egg whites until STIFF peaks form, set aside.
  • Beat the egg yolks and sugar until pale yellow.
  • Add melted butter and vanilla and mix until evenly combined.
  • Mix in flour until evenly incorporated.
  • Add lemon juice and lemon zest and mix until combined.
  • Slowly beat in the milk until well combined.
  • Add egg whites and whisk by hand. You don’t need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
  • Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
  • Cool the cake completely before dusting it with powdered sugar.
  • Store leftovers in the fridge
Share
Pin29
29 Shares