Fluffy Lemon Custard Cake
Ingredients:
4 large eggs, separated
1 1/4 cups granulated sugar
1 tablespoon lemon zest (freshly grated)
1/2 cup melted butter (unsalted)
1/2 cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk (at room temperature)
Powdered sugar (for garnish, optional)
Optional Substitutions:
Substitute the milk with almond milk or oat milk for a dairy-free version.
Use gluten-free all-purpose flour for a gluten-free option.
Increase sugar to 1 1/2 cups for a sweeter cake.
Directions:
Preheat your oven to 325°F (160°C). Grease and line a 9×9-inch baking pan with parchment paper.
In a large bowl, whisk egg yolks and sugar until pale and creamy.
Add lemon zest, lemon juice, melted butter, and vanilla extract, mixing until smooth.
Sift flour and salt together, then gradually stir into the wet ingredients to create a lump-free batter.
Slowly add milk while whisking continuously until fully combined.
In a separate clean bowl, whip egg whites until stiff peaks form. Gently fold into the batter in small batches, keeping as much air as possible.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes, or until golden and slightly jiggly in the center.
Allow the cake to cool completely in the pan before dusting with powdered sugar and slicing to serve.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 290 kcal | Servings: 9 servings