Description
A light and fluffy lemon custard cake that’s perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 150g granulated sugar
- 1 tablespoon water
- 113g unsalted butter, melted and slightly cooled
- 95g all-purpose flour
- Zest of 2 lemons
- 80ml freshly squeezed lemon juice
- 500ml whole milk, lukewarm
- 1 pinch salt
- Powdered sugar, for dusting
- Lemon slices and mint leaves, for garnish (optional)
Instructions
- Grease an 8×8-inch baking dish and line it with parchment paper. Preheat the oven to 325°F (160°C).
- Separate egg whites from yolks. Beat the whites with a pinch of salt until stiff peaks form.
- In another bowl, beat the yolks with sugar and water until pale and fluffy.
- Mix in melted butter, lemon zest, and lemon juice until well combined.
- Sift in the flour and fold gently until smooth.
- Slowly whisk in the lukewarm milk. The batter will be thin.
- Gently fold in the whipped egg whites in 3 parts. Small lumps are okay.
- Pour batter into the prepared dish and smooth the top.
- Bake for 45–55 minutes, until the top is golden and the center slightly jiggly.
- Cool completely, then chill in the fridge for at least 1 hour before slicing.
- Dust with powdered sugar and garnish with lemon and mint before serving.
Notes
- Ensure the butter is slightly cooled before adding to avoid cooking the egg yolks.
- The cake may appear jiggly in the center when done, which is expected.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg