Indulge in the delightful tangy sweetness of Lemon Custard Cake! This easy-to-follow recipe yields a moist, flavorful cake with a creamy custard layer, perfectly complemented by fresh berries and optional toppings like whipped cream or vanilla ice cream. Elevate your dessert experience with a slice of this Lemon Custard Cake paired with a hot cup of tea or a glass of sweet moscato.Thank you for reading this post, don’t forget to subscribe!
☆Ingredients:
1/2 cup of unsalted butter, melted
1/3 cup of freshly squeezed lemon juice
1 cup of all-purpose flour
1/4 teaspoon of salt
4 large eggs, separated
1 and 1/4 cups of granulated sugar
1 tablespoon of lemon zest
1 and 1/2 cups of whole milk
Powdered sugar (optional, for dusting)
Whipped cream, vanilla ice cream, fresh berries (optional, for serving)
Hot tea or sweet moscato (optional, for pairing)
☆Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour and salt. Set aside.
In a large mixing bowl, beat the egg yolks and granulated sugar until light and creamy.
Gradually add the melted butter, lemon juice, and lemon zest, mixing until well combined.
Stir in the flour mixture until just incorporated.
In another bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter until no white streaks remain.
Gradually pour in the milk, stirring until smooth and well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired.
Serve slices of the Lemon Custard Cake with optional whipped cream, vanilla ice cream, fresh berries, and a hot cup of tea or sweet moscato on the side for a complete dessert experience.
Enjoy !
