lemon custard cake

Here’s a delicious Lemon Custard Cake—soft cake on top with a creamy, tangy custard layer underneath 🍋🍰

🍋 Lemon Custard Cake

Ingredients

• 4 large eggs, separated
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup milk (room temperature)
• ½ cup fresh lemon juice
• Zest of 1–2 lemons
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar, for dusting

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Instructions

1. Preheat & Prep
   • Preheat oven to 325°F (165°C).
   • Lightly grease an 8×8-inch baking dish.
2. Egg Yolks
   • Beat egg yolks with sugar until pale.
   • Mix in melted butter, lemon juice, zest, and vanilla.
   • Stir in flour and salt.
   • Slowly whisk in milk.
3. Egg Whites
   • Beat egg whites until stiff peaks form.
   • Gently fold into lemon mixture (it will look thin and fluffy).
4. Bake
   • Pour batter into prepared dish.
   • Place dish in a larger pan and add hot water halfway up the sides (water bath).
   • Bake 45–50 minutes, until top is lightly golden and center is just set.
5. Cool & Serve
   • Cool completely. Custard sets as it cools.
   • Dust with powdered sugar before serving.