Lemon Custard Cake That Melts in Your Mouth
There’s something undeniably captivating about a light, airy dessert that leaves a lingering hint of sunshine on your palate. This Lemon Custard Cake is exactly that—a dreamy, creamy confection that feels like a warm hug on a chilly day. Growing up, we would gather around the kitchen table, laughter filling the air as my mother prepared various summer treats. The star of the show was always her lemon desserts, evoking memories of sun-soaked picnics by the river. Today, we’re recreating that nostalgia with this easy and delightful recipe for a luscious cake that not only melts in your mouth but also warms your heart. This is a treat you’ll want to save for those special moments or any cozy gathering with loved ones. Trust me, you’ll want to pin this one for later!
Why You’ll Love This Recipe
- A delightful blend of creamy, tangy, and sweet flavors that’s irresistible.
- This cake is simple to whip up, making it perfect for both seasoned bakers and beginners.
- Perfect for any occasion, from a summer picnic to a comforting family dessert.
- Crowds will rave about it, making it a true showstopper at gatherings.
- A lovely light dessert that pairs beautifully with tea or coffee.
What You’ll Need
Gather These Simple Ingredients:
- 4 large eggs, separated
- 150g granulated sugar
- 1 tablespoon water
- 113g unsalted butter, melted and slightly cooled
- 95g all-purpose flour
- Zest of 2 lemons
- 80ml freshly squeezed lemon juice
- 500ml whole milk, lukewarm
- 1 pinch salt
- Powdered sugar, for dusting
- Lemon slices and mint leaves, for garnish (optional)
How to Make Lemon Custard Cake That Melts in Your Mouth
- Grease an 8×8-inch baking dish and line it with parchment paper. Preheat the oven to 325°F (160°C).
- Separate the egg whites from the yolks. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat the yolks with sugar and water until pale and fluffy.
- Mix in the melted butter, lemon zest, and lemon juice until well combined.
- Sift in the flour and gently fold until the batter is smooth.
- Slowly whisk in the lukewarm milk. The batter will be quite thin at this point.
- Gently fold in the whipped egg whites in three parts, ensuring small lumps are okay.
- Pour the batter into the prepared dish and smooth out the top.
- Bake for 45–55 minutes, until the top is golden and the center is slightly jiggly.
- Cool the cake completely, then chill in the fridge for at least 1 hour before slicing.
- Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.
Variations & Creative Twists
- Berry Bliss: Add a handful of fresh blueberries or raspberries mixed into the batter for a delightful fruity twist.
- Ginger Lemon: Incorporate some finely grated fresh ginger into the batter for a zesty and spicy variation.
- Coconut Cream: Substitute half of the whole milk with coconut milk for a tropical flair. The nutty flavor complements the lemon beautifully.
- Meringue Magic: Top the cake with a light meringue after it cools, then briefly broil for a golden finish.
Chef Emma’s Helpful Tips
- Make-Ahead Delight: This cake can be made a day in advance. Just chill it overnight—flavors get better with time!
- Swapping Ingredients: If you’re out of whole milk, you can substitute with 2% milk, just be aware the texture may be slightly different.
- Slicing Tricks: For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.
- Storage Suggestions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: Approx. 180
- Carbohydrates: 22g
- Sugar: 12g
- Fat: 6g
- Protein: 5g
- Sodium: 60mg
Frequently Asked Questions
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Can I make this ahead? Yes! This cake can be prepared a day in advance and stored in the fridge.
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Can I use different ingredients? Absolutely! Feel free to swap whole milk for 2% or even almond milk for a dairy-free option.
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How do I store leftovers? Keep leftovers in an airtight container in the refrigerator for freshness.
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How long does it last? It will last for about 3 days in the fridge, but it tastes best fresh!
Final Thoughts
There you have it—the perfect recipe for a Lemon Custard Cake That Melts in Your Mouth! With its tender crumb and bright citrus flavor, this delightful cake is sure to become a cherished favorite in your home just as it is in mine. This recipe captures those cozy moments and sweet memories with every bite. Save this Lemon Custard Cake to your dessert board so it’s ready when you need a comforting treat! Happy baking, friends!
Lemon Custard Cake
Ingredients
Cake Ingredients
- 4 large large eggs, separated
- 150 g granulated sugar
- 1 tablespoon water
- 113 g unsalted butter, melted and slightly cooled
- 95 g all-purpose flour Sifted
- 2 pieces zest of lemons
- 80 ml freshly squeezed lemon juice
- 500 ml whole milk, lukewarm
- 1 pinch salt
For Garnish
- Powdered sugar, for dusting
- Lemon slices and mint leaves, for garnish (optional)
Instructions
Preparation
- Grease an 8x8-inch baking dish and line it with parchment paper. Preheat the oven to 325°F (160°C).
- Separate the egg whites from the yolks. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat the yolks with sugar and water until pale and fluffy.
- Mix in the melted butter, lemon zest, and lemon juice until well combined.
- Sift in the flour and gently fold until the batter is smooth.
- Slowly whisk in the lukewarm milk. The batter will be quite thin at this point.
- Gently fold in the whipped egg whites in three parts, ensuring small lumps are okay.
Baking
- Pour the batter into the prepared dish and smooth out the top.
- Bake for 45–55 minutes, until the top is golden and the center is slightly jiggly.
- Cool the cake completely, then chill in the fridge for at least 1 hour before slicing.
Serving
- Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.
