Laura Mariano
Fluffy Lemon Custard Cake
This Fluffy Lemon Custard Cake is a delicate and refreshing dessert with bright citrus flavor. As it bakes, it transforms into two layers: a fluffy, soufflé-like sponge on top and a smooth, tangy lemon custard underneath. Perfect for spring, summer, or anytime you crave something light and luscious.
Ingredients:
- 4 large eggs, separated
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 tablespoon lemon zest (from 1–2 lemons)
- ⅓ cup fresh lemon juice
- ½ cup all-purpose flour
- 1 ½ cups milk (lukewarm)
- ⅛ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat oven to 325°F (160°C). Grease an 8-inch square or round baking dish or line with parchment paper.
- Beat egg yolks & sugar: In a large bowl, whisk the egg yolks with granulated sugar until pale and thick. Add the melted butter, lemon zest, and lemon juice. Mix well.
- Add flour: Sift in the flour and stir until fully incorporated.
- Add milk: Gradually whisk in the lukewarm milk until the batter is smooth (it will be very thin — that’s okay).
- Beat egg whites: In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Fold in egg whites: Gently fold the beaten egg whites into the lemon mixture, a third at a time. The batter will look lumpy and a bit foamy — that’s expected.
- Bake: Pour the batter into the prepared dish and bake for 40–50 minutes, or until the top is golden and springs back lightly when touched.
- Cool and serve: Let cool completely. Dust with powdered sugar before serving. Serve chilled or at room temperature.
