Dinner Party Favorite – Fluffy Lemon Custard Cake Recipe
This Dinner Party Favorite – Fluffy Lemon Custard Cake is a magical creation starting as a simple batter and transforming into three distinct layers: a dense, rich bottom, a luscious, creamy custard in the middle, and a light-as-air sponge on top. It's a dessert that impresses without fuss, perfect for any gathering.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 90 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
4 Large Eggs, separated
150g Granulated Sugar
80g All-Purpose Flour, sifted
120g Unsalted Butter, melted and cooled slightly
500ml Whole Milk, lukewarm
60ml Fresh Lemon Juice
1 tbsp Lemon Zest
1 tsp Vanilla Extract
1/4 tsp Pinch of Salt
Powdered Sugar, for dusting
Instructions
- Preheat your oven to 325°F (160°C) and prepare an 8×8-inch square baking dish
- Separate the egg yolks from the whites, placing yolks in a large bowl and whites in a clean bowl
- Beat the egg whites until stiff peaks form, then set aside
- In the yolk bowl, add granulated sugar and beat until pale and thick
- Add melted butter, vanilla extract, lemon zest, and lemon juice to yolk mixture; beat until combined
- Gradually add sifted flour, mixing on low speed, then whisk in lukewarm milk until the batter is smooth
- Gently fold the beaten egg whites into the batter in three additions
- Pour the batter into the prepared baking dish and place it into a larger roasting pa
- Pour hot water into the roasting pan until halfway up the sides of the cake pa
- Bake for 60-70 minutes until golden brown and slightly jiggly in the center
- Cool completely on a wire rack, then chill for 3-4 hours or overnight
- Dust with powdered sugar before serving
Notes
Ensure eggs are at room temperature for best results.
Do not overmix the batter after adding flour.
Use a water bath to ensure even baking and a custard layer.