Lemon Custard Cake
A delightful and zesty Italian dessert that combines creamy custard with a bright lemon flavor, perfect for any gathering.
Ingredients
Main Ingredients
- 4 large eggs, separated Make sure to separate egg whites and yolks properly.
- 1 cup granulated sugar Sweet and crystalline.
- 1/2 cup unsalted butter Melted and cooled to a rich golden hue.
- 3/4 cup all-purpose flour Finely milled for a tender crumb.
- 2 lemons zested and juiced About 1/3 cup juice plus 2 tbsp zest.
- 1 1/2 cups whole milk At room temperature for a creamy consistency.
- 1/4 teaspoon salt Enhances all the flavors.
- to taste Powdered sugar For dusting the cake.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- Separate the eggs, placing the whites in a clean bowl. Beat the egg whites until they form stiff peaks and set aside.
- In a large bowl, whisk the egg yolks with granulated sugar until pale and creamy.
- Add lemon zest, lemon juice, and melted butter to the yolk mixture. Whisk until well combined.
- Sift in the flour and salt, gently folding until just combined.
- Slowly pour in the milk, whisking gently until smooth.
- Gradually fold in the beaten egg whites in thirds, maintaining a light texture.
- Pour the batter into the prepared cake pan, smoothing the top.
Baking
- Bake in the preheated oven for 45–55 minutes until golden and the center wobbles slightly.
- Allow the cake to cool completely in the pan before refrigerating for at least 2 hours.
Serving
- Carefully remove the cake from the pan, dust with powdered sugar, and slice to enjoy.
Notes
For a lighter version, substitute some whole milk with almond or oat milk. Consider chilling the cake overnight for enhanced flavor. Store any leftover cake in the refrigerator for up to 3 days.