Lemon Custard Cake Recipe

Ingredients (serves 6–8)

• ½ cup (1 stick / 115 g) unsalted butter, melted and slightly cooled
• ¾ cup (150 g) granulated sugar
• 4 large eggs, separated
• 1 tablespoon lemon zest (about 1 large lemon)
• ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
• ¾ cup (95 g) all-purpose flour
• 1½ cups (360 ml) whole milk, lukewarm
• ¼ teaspoon salt
• Optional: powdered sugar, for dusting

Instructions

1. Preheat the oven
   • Preheat to 325°F (160°C).
   • Lightly butter or spray a 9×9-inch (23×23 cm) baking dish or similar deep dish.
2. Separate the eggs
   • Place egg yolks in one bowl and whites in another.
   • Beat the egg whites with a pinch of salt until soft peaks form (about 2–3 minutes). Set aside.
3. Make the lemon base
   1. • In a large bowl, whisk together egg yolks and sugar until creamy and pale.
      • Add melted butter, lemon zest, and lemon juice; whisk until smooth.
      • Gently whisk in the flour until combined.
   2. Add the milk
      • Gradually whisk in the lukewarm milk until the batter is thin and smooth.
      • The mixture will be quite runny — that’s correct!
   3. Fold in the egg whites
      • Add the beaten egg whites to the lemon batter in three parts.
      • Gently fold (don’t overmix) — it’s fine if some small lumps of egg white remain.
   4. Bake the cake
      • Pour the batter into the prepared dish.
      • Place the dish in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides (a water bath helps form the custard layer).
      • Bake for 45–55 minutes, until the top is lightly golden and just set in the center.
   5. Cool and serve
      • Remove from the oven and water bath.
      • Let cool completely, then refrigerate for at least 2 hours before serving.
      • Dust with powdered sugar just before serving.

   Serving Ideas

   Serve chilled or at room temperature.
   Add a dollop of whipped cream or fresh berries on top.
   Perfect with tea or coffee.

   Tips for Success

   Use fresh lemon juice — bottled juice won’t give the same brightness.
   Don’t skip the water bath; it ensures the custard sets without curdling.
   The cake firms up more as it cools, so give it time to rest before slicing.