Lemon Custard Cake is a fast and simple dessert recipe, good for summer time. This cake is tender and creamy, with refreshing lemon taste. It’s soften-in-your-mouth good! In the event you like mild and creamy desserts, attempt Vanilla Magic Custard Cake or Easy Banana Magic Cake, too.

Lemon Custard Cake

Piece of lemon custard cake.

In case you are not conversant in magic custard muffins, these are triple-layered cake made out of only one batter. Through the baking course of, batter separates into three totally different layers. Dense cake layer on the underside, creamy custard-like filling within the heart, and light-weight and fluffy cake layer on prime.

I’ve already shared recipes for 4 totally different flavors: vanilla, banana, strawberry, and chocolate custard cake. You have to attempt these scrumptious, triple-layered muffins.  These are all so mild and refreshing. Custard cake is the right dessert after a heavy meal, or scrumptious snacks throughout the sizzling summer time days.

After chocolate, strawberry, banana, and vanilla, it was time to check out lemon-flavored custard cake.

It’s summertime, the climate is sizzling and the lemon taste looks like an ideal selection. There’s simply one thing so refreshing concerning the shiny citrus taste. I’m completely within the temper for lemon desserts as of late. Final week I made Lemon Cheesecake Brownies, and at the moment I current you my new lemon-infused recipe- scrumptious Lemon Custard Cake.

The right way to Make Lemon Custard Cake

First, you separate the eggs. Eggs have to be at room temperature so you possibly can beat egg whites actually stiff and set them apart. Subsequent, beat the egg yolks and sugar till pale yellow. It’ll take 2-three minutes, then add melted butter and vanilla extract. Combine in flour till evenly included.

Subsequent, add lemon juice and lemon zest and blend till mixed. Don’t skip the lemon zest. Freshly grated lemon zest offers that great burst of taste. After lemon juice, slowly beat within the milk till effectively mixed.

Lastly, add egg whites and whisk by hand. It’ll appear onerous to include mild and ethereal egg whites foam into the skinny and greasy combination, however you don’t must fold it in utterly. It’s OK to have small lumps from egg whites. In truth, it’s good to go away small lumps of egg whites. Whenever you pour the combination within the pan, lumps will float on the floor and create the highest layer throughout the baking.

Fork cutted Lemon Custard Cake piece.

Pour the batter into the pan and bake for 40-60 minutes, till the cake is barely jiggly within the heart, however the prime is agency to the touch. It’s a bit difficult to inform when the cake is finished. Baking time may fluctuate relying in your oven or the pan you employ however begin checking after 35 minutes. Don’t overbake it, or the cake received’t have three layers. it should end up rubbery and received’t have a custard layer within the heart. Cool the cake utterly earlier than dusting with powdered sugar.

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Lemon Custard Cake

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Lemon Custard Cake


Description

Lemon Custard Cake is a fast and simple dessert recipe, good for summer time. This cake is tender and creamy, with refreshing lemon taste.


Components

  • 4 eggs (room temperature)-separated
  • ¾ cup sugar
  • ½ cup unsalted butter-melted and barely cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-objective flour
  • ¼ cup freshly squeezed lemon juice
  • grated zest from 2 massive lemons
  • 1 ¾ cups milk-lukewarm
  • powdered sugar for dusting

Directions

  1. Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the edges, frivolously grease with cooking spray, then put aside.
  2. Whip the egg whites till STIFF peaks type, put aside.
  3. Beat the egg yolks and sugar till pale yellow.
  4. Add melted butter and vanilla and blend till evenly mixed.
  5. Combine in flour till evenly included.
  6. Add lemon juice and lemon zest and blend till mixed.
  7. Slowly beat within the milk till effectively mixed.
  8. Add egg whites and whisk by hand. You don’t must fold it in utterly. Go away small egg whites lumps. Whenever you pour it within the pan, lumps will float on the floor and create the highest layer throughout the baking. NOTES: The batter could be very, very skinny!!!
  9. Pour the batter into the pan and bake for 40-60 minutes (till the cake is barely jiggly within the heart, however the prime is agency to the touch). Baking time may fluctuate relying in your oven or pan you employ however begin checking after 35 minutes. If the highest browns shortly, you possibly can cowl the cake with aluminum foil. Don’t overbake it, or the cake will end up rubbery not custardy within the heart.
  10. Cool the cake utterly earlier than dusting with powdered sugar.
  11. Retailer leftovers I the fridge



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