Lemon Custard Cake Recipe
The lemon custard cake recipe stands out because one batter creates three beautiful layers during baking, making every slice feel truly memorable.I decided to share this lemon custard cake recipe after my first attempt turned into an unexpected success that impressed everyone around my table.
Equipment
- Measuring Cups
- Measuring spoons
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
- Fine grater
- Citrus juicer
- 8-inch square baking dish
- Large roasting pan
- Wire cooling rack
- Fine mesh sieve
Ingredients
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 4 large eggs room temperature
- 3/4 cup all-purpose flour sifted
- 1/4 teaspoon cream of tartar optional
- 3/4 cup sugar
- 2 tablespoons finely grated lemon zest about 2 large lemons
- 1 3/4 cups whole milk room temperature
- 1/2 teaspoon kosher salt
- 1/4 cup lemon juice about 2 large lemons
- 1 teaspoon vanilla paste or ext
Instructions
Step 1
- Heat the oven to 325°F (163°C). Lightly grease an 8-inch baking dish. Place a large roasting pan nearby for the water bath. Warm the milk until just lukewarm, then set aside.
Step 2
- Beat the egg yolks and granulated sugar until the mixture becomes pale. Pour in the melted butter, vanilla extract, lemon juice, and grated zest. Stir until everything is fully blended before gradually mixing in the flour.
Step 3
- Slowly add the warm milk while whisking continuously. Continue stirring until a thin, smooth batter forms without dry pockets remaining.
Step 4
- Whip the egg whites until stiff peaks develop. Fold them gently into the batter using a spatula. Small white streaks are completely normal and help create the cake’s signature layers.
Step 5
- Transfer the mixture into the prepared baking dish. Place the dish inside the roasting pan and pour hot water around it until it reaches halfway up the sides. Bake for about 50 minutes, until the surface turns lightly golden and the middle has only a slight wobble.
Step 6
- Remove the baking dish from the water bath and cool completely on a wire rack. Chill before slicing if a firmer texture is preferred. Finish by dusting the top lightly using powdered sugar just before serving.