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This soft, zesty, lemony cake should be called Magic Lemon Custard Cake because it magically bakes into a smooth custard layer and a top crumbly one. It’s very easy to make and tastes heavenly!
Lemon juice and zest make it slightly tart so it’s not overly sweet. I guarantee your family will love this magic Lemon Custard Cake!
Ingredients for Lemon Custard Cake
- Eggs
- Granulated sugar
- Unsalted butter
- Pure vanilla extract
- All-purpose flour
- Lemon juice and zest
- Whole milk
- Powdered sugar
How to Make Lemon Custard Cake
1. Line an 8×8-inch baking dish with parchment paper (leaving some extra on the edges for easy removal), and spray the paper with cooking spray. Preheat the oven to 350 F.
2. Using a stand or hand-held mixer, beat the egg whites until stiff peaks form. Set aside.
3. In a different bowl, beat the egg yolks and sugar until fluffy and pale yellow in color.
4. Beat in the melted butter, pure vanilla extract, lemon juice, and lemon zest, until well combined.
5. Mix in the milk. The batter will be runny.
6. Fold in the beaten egg whites by hand until just combined. Leaving a bit of egg white lumps is ok and desired. Do not overmix the batter.
7. Carefully pour the batter into the prepared baking pan. The egg white lumps will float. This is what will make the top layer of the cake.
8. Bake for 45-60 minutes or until the top of the cake is firm to the touch and slightly brown, and the center is still a little jiggly. Be careful not to overbake the cake. If the top starts to brown too quickly and you feel it is too jiggly in the middle, you can cover it with foil.
9. Let the cake cool down completely before sprinkling it with powdered sugar. Lift the cold cake from the pan using the extra paper and cut into 16 squares.
How to Store Lemon Custard Cake?
This cake should be stored in an airtight container in the refrigerator. It’s too soft to keep on the counter. It keeps fresh in the fridge for up to 4 days, and actually tastes better the next day!
Can I Make Lemon Custard Cake Ahead of Time?
Yes, you can! The best thing about this cake is that it tastes better when cold, so you can make it up to 3 days ahead of time and keep it in the refrigerator stored in an airtight container. Sprinkle powdered sugar over the top just prior to serving because the cake might absorb the sugar when stored.
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Zesty Lemon Custard Cake
This soft, zesty, lemony cake should be called Magic Lemon Custard Cake because it magically bakes into a smooth custard layer and a top crumbly one. It’s very easy to make and tastes heavenly!
Ingredients
- 4 eggs, room temperature and separated into whites and yolks
- ¾ cup granulated sugar
- 8 tbsp (½ cup) unsalted butter, melted
- 1 ½ tsp vanilla extract
- ¾ cup all-purpose flour
- 4 tbsp (¼ cup) freshly squeezed lemon juice
- Zest from 2 lemons (washed and dried)
- 1 ¾ cup whole milk (slightly warm)
- ¼ cup powdered sugar for dusting
Instructions
- Line an 8x8-inch baking dish with parchment paper (leaving some extra on the edges for easy removal), and spray the paper with cooking spray. Preheat the oven to 350 F.
- Using a stand or hand-held mixer, beat the egg whites until stiff peaks form. Set aside.
- In a different bowl, beat the egg yolks and sugar until fluffy and pale yellow in color.
- Beat in the melted butter, pure vanilla extract, lemon juice, and lemon zest, until well combined.
- Mix in the milk. The batter will be runny.
- Fold in the beaten egg whites by hand until just combined. Leaving a bit of egg white lumps is ok and desired. Do not overmix the batter.
- Carefully pour the batter into the prepared baking pan. The egg white lumps will float. This is what will make the top layer of the cake.
- Bake for 45-60 minutes or until the top of the cake is firm to the touch and slightly brown, and the center is still a little jiggly. Be careful not to overbake the cake. If the top starts to brown too quickly and you feel it is too jiggly in the middle, you can cover it with foil.
- Let the cake cool down completely before sprinkling it with powdered sugar. Lift the cold cake from the pan using the extra paper and cut into 16 squares.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 63mgSodium: 10mgCarbohydrates: 26gFiber: 0gSugar: 16gProtein: 2g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
