Lemon Custard Cake

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INGREDIENTS

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup fresh lemon juice (about 2-3 lemons)

  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) milk (room temperature, preferably whole milk)
  • Powdered sugar (for dusting, optional)

Instructions

STEP 1: PREPARE THE INGREDIENTS

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking dish or line it with parchment paper for easy removal.

  1. Separate the Eggs: Carefully separate the egg whites and yolks into two different bowls. Set the egg whites aside for later.

STEP 2: MAKE THE BATTER

  1. Mix the Wet Ingredients: In a large bowl, whisk the egg yolks, melted butter, sugar, lemon zest, and lemon juice until well combined and smooth.

  1. Add the Dry Ingredients: Gradually add the flour and salt into the wet mixture, whisking until smooth. The batter will be slightly thick.

  1. Add the Milk: Slowly pour in the milk and vanilla extract, whisking constantly. The batter will become thin and watery at this stage, which is normal.

STEP 3: WHIP THE EGG WHITES

  1. Beat the Egg Whites: Using an electric mixer or a hand whisk, beat the egg whites until stiff peaks form. This will give your cake its light, airy texture.

  1. Fold in the Egg Whites: Gently fold the whipped egg whites into the lemon batter. Fold just until combined, leaving some lumps of egg white in the batter. This will help create the cake’s fluffy sponge layer.

STEP 4: BAKE THE CAKE

  1. Pour the Batter into the Pan: Pour the batter into your prepared baking dish and smooth the top with a spatula.

  1. Bake: Place the dish in the preheated oven and bake for 40-50 minutes or until the top is golden and slightly firm. The cake should jiggle slightly in the center when done, as the custard layer will still be soft.

STEP 5: COOL AND SERVE

  1. Cool the Cake: Allow the cake to cool completely in the dish before slicing. The cooling process helps the custard layer set properly.

  1. Dust with Powdered Sugar: Before serving, dust the top with powdered sugar for a touch of sweetness (optional).

Tips for Perfect Lemon Custard Cake

  • Room Temperature Ingredients: Make sure your eggs and milk are at room temperature to help the batter come together smoothly.
  • Folding the Egg Whites: Be gentle when folding in the egg whites to maintain the airy structure that separates the sponge from the custard.
  • Serve Chilled or Warm: This cake is delicious both warm or chilled, depending on your preference. For a firmer custard, refrigerate for 1-2 hours before serving.

Variations for Lemon Custard Cake

  1. Citrus Twist:
  • Replace lemon juice and zest with lime, orange, or grapefruit for a different citrus flavor.
  • Combine lemon and lime for a tangy, zesty twist.
  1. Berry Swirl:
  • Add a layer of fresh raspberries, blueberries, or strawberries to the batter before baking.
  • Swirl in a berry compote for a marbled effect.
  1. Coconut Infusion:
  • Substitute half of the milk with coconut milk for a tropical flavor.
  • Add shredded coconut to the batter for extra texture.
  1. Gluten-Free Option:
  • Replace all-purpose flour with a gluten-free flour blend.
  • Ensure all other ingredients are gluten-free certified.
  1. Lavender Lemon:
  • Add 1 teaspoon of culinary lavender to the batter for a floral note.
  • Pair with a lavender-infused whipped cream for serving.
  1. Chocolate Lemon:
  • Add 1/4 cup of cocoa powder to the batter for a chocolatey twist.
  • Drizzle with a lemon-chocolate glaze after baking.
  1. Savory Herb Version:
  • Reduce the sugar to 1/4 cup and add fresh herbs like thyme or rosemary for a savory custard cake.
  • Serve as a side dish or appetizer.

How to Store Lemon Custard Cake

  1. Room Temperature:
  • If serving within a few hours, the cake can be left at room temperature, covered with a clean kitchen towel or plastic wrap.
  1. Refrigerator:
  • Store the cake in an airtight container or wrap it tightly in plastic wrap.
  • It will keep in the fridge for up to 3-4 days.
  • Let it come to room temperature or warm it slightly before serving for the best texture.
  1. Freezer:
  • Wrap individual slices or the whole cake in plastic wrap and then aluminum foil.
  • Freeze for up to 1-2 months.
  • Thaw in the refrigerator overnight before serving.
  1. Reheating:
  • To enjoy warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

Serving Suggestions

  • Serve with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream.
  • Drizzle with a lemon glaze (mix powdered sugar and lemon juice) for extra sweetness.

  • Garnish with additional lemon zest or mint leaves for a fresh touch.

Conclusion

This Lemon Custard Cake is a delightful and elegant dessert that’s sure to be a hit with lemon lovers. With its soft sponge and creamy custard, it’s a zesty treat that’s both refreshing and indulgent. Serve it with fresh berries or a dollop of whipped cream for an extra touch of sweetness!

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