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–+ servings
Lemon Custard Cake

Lemon Custard Cake: Your New Favorite Summer Delight

A delightful Lemon Custard Cake that is light, refreshing, and perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 4 large Eggs room temperature
  • 1 cup Sugar adjust to taste
  • 1/2 cup Butter unsalted
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour or almond flour
  • 1/2 cup Lemon Juice fresh
  • 1 tablespoon Lemon Zest do not omit
  • 1/2 cup Milk full-fat recommended

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • Spatula
  • Baking Pan

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a baking pan with parchment paper and grease.
  2. Separate the egg whites and yolks, beat the whites on high speed until stiff peaks form.
  3. Whisk egg yolks and sugar until pale yellow and slightly thick.
  4. Melt butter, cool slightly, then whisk in with vanilla extract into the egg yolk mixture.
  5. Mix in all-purpose flour until just combined, then fold in lemon juice and zest gently.
  6. Gradually add milk to the batter, mixing thoroughly until blended.
  7. Gently fold the egg whites into the batter, being careful not to overmix.
  8. Pour batter into the prepared pan, smoothing the top, and bake for 40-60 minutes.
  9. Allow the cake to cool in the pan for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Serve chilled for the best refreshing experience, optionally with whipped cream or fresh berries.

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