Velvety Lemon Custard Cake with a Fluffy Citrus Finish
Ingredients:
4 large eggs, separated
1 1/4 cups granulated sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon salt
Powdered sugar, for dusting
Directions:
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish or individual ramekins and set aside.
In a large mixing bowl, beat the egg yolks with the granulated sugar until the mixture is pale and creamy.
Add lemon zest and lemon juice, mixing well. Then stir in the flour until fully incorporated.
Gradually whisk in the milk until the batter is smooth and well combined.
In a separate bowl, beat the egg whites with salt until stiff peaks form. Gently fold the egg whites into the lemon batter, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish. Place the dish into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the baking dish (this water bath helps the custard set evenly).
Bake for 40–45 minutes, or until the top is golden and the center is just set.
Allow to cool slightly before dusting with powdered sugar. Serve warm or chilled.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 210 kcal | Servings: 6 servings