Lemon Custard Cake That Melts in Your Mouth
As the days begin to warm and the sun lingers longer in the sky, my thoughts drift to delightful desserts that speak of spring. This Lemon Custard Cake is the epitome of these sunny days—a creamy, zesty treat that truly melts in your mouth with each tender bite. With its golden top and delightful hint of lemon zest, it brings a comforting sense of nostalgia, reminding me of lazy afternoons spent with loved ones, enjoying sweet moments together. Easy to whip up and more scrumptious than you can imagine, this dessert will surely become a favorite in your cozy recipe collection. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Ultimate Comfort Food: The creamy texture and refreshing lemon flavor make this dessert the perfect pick-me-up for any occasion.
- Easy to Make: With simple ingredients and a straightforward process, this cake is ideal for beginners and seasoned bakers alike.
- Crowd-Pleasing Delight: Whether for a family gathering or a lovely brunch, this cake is sure to impress guests of all ages.
- Versatile for Variations: The base recipe can be easily adapted to include your favorite flavors or seasonal fruits.
- Make-Ahead Friendly: Chill it ahead of time for a perfectly refreshing end to any meal or spontaneous gathering.
Ingredients You’ll Need for Lemon Custard Cake That Melts in Your Mouth
- 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 large mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat the egg yolks with the granulated 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 mixture is smooth, taking care not to overmix.
- Slowly whisk in the lukewarm milk, creating a thin batter.
- Gently fold in the whipped egg whites in three parts. It’s okay if small lumps remain.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 45–55 minutes, until the top is lightly golden and the center is slightly jiggly.
- Allow the cake to cool completely, then chill it in the refrigerator for at least 1 hour before slicing.
- Just before serving, dust with powdered sugar and garnish with slices of lemon and fresh mint leaves.
Delicious Variations to Try
- Berry Delight: Mix in a handful of fresh raspberries or blueberries into the batter for a pop of color and sweetness.
- Coconut Cream: Replace half of the milk with coconut milk for a tropical twist that brings a luscious richness to the cake.
- Almond Bliss: Add a teaspoon of almond extract for a subtle flavor enhancement that complements the lemon beautifully.
- Chocolate Zest: Top with finely grated dark chocolate for an indulgent touch that pairs wonderfully with the tart lemon.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This cake can be made a day ahead—just be sure to cover it with plastic wrap to keep it fresh in the fridge.
- Slicing Tricks: For perfectly neat slices, use a knife dipped in warm water. Wipe it clean between cuts for a pristine finish.
- Ingredient Swaps: You can use light butter instead of unsalted if you need a lower-fat alternative, but the richness may slightly vary.
- Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3–4 days.
What’s Inside – Nutrition Breakdown
- Serving size: 1 slice
- Calories: 200
- Carbohydrates: 24g
- Sugar: 12g
- Fat: 8g
- Protein: 4g
- Sodium: 100mg
Frequently Asked Questions
-
Can I make this ahead?
Yes! This cake is perfect for making ahead and chilling in the fridge overnight. -
Can I use different ingredients?
Absolutely! Feel free to experiment with flavors or use a milk substitute, as this recipe is quite versatile. -
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. -
How long does it last?
The cake remains fresh for about 3-4 days when stored properly in the fridge.
Wrapping It Up
This Lemon Custard Cake That Melts in Your Mouth is a delightful way to celebrate the warmth of spring and the simple joys of life. Offering a balance of rich creaminess and zesty brightness, it’s a dessert that transcends generations, perfect for family gatherings or cozy nights in. Save this recipe to your “Cozy Treats” board so it’s ready to be shared when you’re in the mood for something special. Enjoy your baking adventures!
Lemon Custard Cake
Ingredients
For the Cake
- 4 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 lemons, zest
- 80 ml freshly squeezed lemon juice
- 500 ml whole milk, lukewarm
- 1 pinch salt
- to taste powdered sugar for dusting
For Garnish (Optional)
- to taste lemon slices
- to taste mint leaves
Instructions
Preparation
- 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 large mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat the egg yolks with the granulated 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 mixture is smooth, taking care not to overmix.
- Slowly whisk in the lukewarm milk, creating a thin batter.
- Gently fold in the whipped egg whites in three parts. It’s okay if small lumps remain.
- Pour the batter into the prepared dish and smooth the top.
Baking
- Bake for 45–55 minutes, until the top is lightly golden and the center is slightly jiggly.
- Allow the cake to cool completely, then chill it in the refrigerator for at least 1 hour before slicing.
Serving
- Just before serving, dust with powdered sugar and garnish with slices of lemon and fresh mint leaves.
