Description
A light and fluffy lemon custard cake with a creamy center and citrusy flavor.
Ingredients
Scale
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
Instructions
- Preheat the oven to 325°F (165°C) and grease an 8-inch square baking dish.
- In a large bowl, beat the egg yolks with sugar until pale and creamy.
- Add lemon zest, lemon juice, and vanilla extract; mix well.
- Gradually stir in the flour and salt until combined.
- Slowly add the milk and melted butter, mixing until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until the top is golden and set.
- Allow the cake to cool completely before serving.
Notes
This cake has a magical custard layer that forms during baking. Store in the refrigerator for up to 3 days.
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 6g