Lemon Custard Cake is a simple and fast dessert that is ideal for summer. This cake is light and fluffy, with a light lemon taste.
Ingredients:
4 separated eggs (room temperature)
sugar (¾ cup)
½ cup unsalted butter, melted and set aside
1 teaspoon essence of vanilla
¾ cup flour (all-purpose)
¼ cup lemon juice, freshly squeezed
2 big lemons, grated zest
1 ¾ cup lukewarm milk
dusted with powdered sugar
Instructions:
Preheat the oven to 325 degrees Fahrenheit. Set aside an 8-inch baking dish lined with parchment paper with overhanging sides, lightly greased with cooking spray.
Set aside the egg whites after whipping them until stiff peaks form.
Egg yolks and sugar should be light yellow.
Mix in the melted butter and vanilla extract until well mixed.
Mix in the flour until it is equally distributed.
Mix in the lemon juice and lemon zest until well mixed.
Slowly drizzle in the milk until well blended.
Whisk the egg whites by hand. You don’t have to totally fold it in. Leave little chunks of egg whites. When you pour it into the pan, lumps will float to the surface and bake to form the top layer.
NOTE: The batter is quite thin!!!
Bake for 40-60 minutes after pouring the batter into the pan (until the cake is barely jiggly in the center, but the top is firm to touch). Depending on your oven or pan, baking time may vary, but start checking after 35 minutes. If the top of the cake begins to brown too rapidly, cover it with aluminum foil. Do not overbake the cake; else, the middle will be rubbery and not custardy.
Before coating the cake with powdered sugar, let it cool fully.
Store leftovers in the fridge
