The magic of this Lemon Custard Cake lies in its ability to transform simple ingredients into a beautifully layered dessert that tantalizes the taste buds with every bite. The top layer is a delicate sponge cake that gives way to a rich, velvety lemon custard beneath.
Ingredients
- For the Cake Layer:
- 1 cup (200g) granulated sugar
- 4 large eggs, separated
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (120g) all-purpose flour
- 1 3/4 cups (420ml) whole milk, lukewarm
- 1/4 cup (60ml) fresh lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Custard Layer:
- 4 large egg yolks (from the separated eggs above)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 1/4 cup (60ml) fresh lemon juice
- Zest of 1 lemon
- 1/4 teaspoon salt
- For the Topping:
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 325Β°F (160Β°C). Grease and line an 8×8 inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal.
- Prepare the Cake Layer:
- In a large mixing bowl, beat the egg yolks and granulated sugar until pale and creamy.
- Gradually add the melted butter and vanilla extract, mixing until well combined.
- Sift in the flour and salt, and mix until smooth.
- Slowly add the lukewarm milk, lemon juice, and lemon zest, mixing continuously until the batter is smooth and well incorporated.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter, being careful not to deflate them.
- Prepare the Custard Layer:
- In a medium saucepan, whisk together the egg yolks and sugar until well blended.
- Sift in the flour and mix until combined.
- Gradually add the warmed milk, lemon juice, lemon zest, and salt, whisking continuously to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let it cool slightly.
- Assemble and Bake:
- Pour the cake batter into the prepared baking dish.
- Carefully pour the custard mixture over the cake batter.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the cake is set. The cake will still be slightly jiggly due to the custard layer.
- Cool and Serve:
- Allow the cake to cool completely in the baking dish.
- Once cooled, use the parchment overhang to lift the cake out of the dish. Cut into squares.
- Dust with powdered sugar before serving.
