Lemon Custard Cake That Melts in Your Mouth This Summer

This Lemon Custard Cake is a delightful dessert that melts in your mouth, perfect for summer gatherings.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 cup Sugar A sweet touch that balances the tartness of lemon.
1/2 cup Unsalted Butter Adds rich moisture.
1 cup All-Purpose Flour Provides the necessary structure.
3 large Eggs Essential for binding.

For the Custard Layer

1/2 cup Lemon Juice Always opt for freshly squeezed.
1 tablespoon Lemon Zest Elevates the lemony aroma.
1 cup Milk Whole milk is ideal.

For the Topping

1 cup Powdered Sugar Adds sweetness and a pretty finish.

Equipment

9-inch round cake pan
Electric Mixer
Mixing bowls

Method

Step-by-Step Instructions

Preheat your oven to 325°F (163°C) and grease a 9-inch round cake pan.
Separate the egg whites and yolks into clean, dry bowls.
Mix the egg yolks and sugar with an electric mixer until pale yellow, then add melted butter and blend.
Gradually incorporate all-purpose flour, then add lemon juice and lemon zest.
Mix in lukewarm milk until smooth.
Whip egg whites until stiff peaks form, then gently fold into the batter.
Pour the batter into the prepared pan and bake for 40-60 minutes, checking at 35 minutes.
Cool the cake completely, dust with powdered sugar, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure eggs are at room temperature for fluffier texture. Consider adding a pinch of salt to enhance flavor.

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