If you’re craving a light and lemony dessert, thisLEMON CUSTARD CAKEis for you.
There’s something quite special about thislemon cakerecipe. Sometimes referred to as lemonmagic cake,magic custard cakeor lemon pudding cake, it has a memorably soft, custard-like texture. The “magic” happens during thebaking process,when layers form and yield a lightfluffy cakewith a lemon flavour that is neither overly tangy nor punchy. ThisLEMON CUSTARD CAKEis light on both the tongue and tummy.
Now, if lemonrecipesare your thing, you’ve come to the right place. For those with a taste for something savoury, try this LEMONY LENTIL SOUP or a classic AVGOLEMONO SOUP. Need a main course idea with big, bold flavouring? Make our TANGY LEMON CHICKEN or our LEMON GARLIC SHRIMP. If sweet is the treat you’re craving, then thisLEMON CURD-filled JELLY ROLL CAKE or these glorious LEMON SQUARES are just the thing. Enjoy!
Let’s get back to this feature. Here’s the deal on ourLEMON CUSTARD CAKE:
INGREDIENTS
Who knew that only seveningredientsstand between you and a seriously scrumptiousdessert? The photo might appear as though there are eight, but that’s thefresh lemon juicemaking two appearances, once during the mixing of thebatter, then again in a smallerteaspoonportion that gets whipped in with theegg whites. All of theingredientsare readily available at your local grocer.
EQUIPMENT
Unlike our famous CARROT CAKErecipe, you’ll need more than alarge bowland wooden spoon to make thisdessert. Have a couplebowls on hand, along with a microplane or zester, a citrus juicer, a square metalbaking dish, a spatula and a hand mixer with beaters or awhisk attachmentat the ready. For those wondering, of course, you can prepare thebatterusing a stand mixer too. Our only concern is that thebowl of a stand mixermight not allow you to gentlyfoldin theegg whites.
LEMONS
We often think of lemons as the superstar of the citrus family. Some experts refer to them as the healthiest food in the world, getting top marks for being high in fibre plus important vitamins and minerals such as vitamin C, B6, potassium and antioxidant flavonoids. You’ll need two or three lemons for thisrecipe,and you can use popular varieties such as Eureka,Meyer lemon, Lisbon and Eureka Pinks. Pro tip: wash the lemons before extracting thelemon zestusing a microplane or box grater.
EGG WHITES
Here are a few tried-and-true tips on whippingegg whitesfor this cakerecipe. First, follow our direction and have youreggsatroom temperaturebefore you begin. This ensures the whites will expand when whipped. Second tipis to ensure absolutely noeggyolks makes it into theeggwhitebowl. Even the tiniest bit ofegg yolkwill prevent the whites from whipping up properly. Lastly, we add ateaspoonoflemon juice(mentioned above) to the whites. The acid of thelemon juicestabilizes the cross-linking of the proteins, meaning youregg whiteswill become firmer and formstiff peaks.
LINEDBAKINGPAN
Once you finish preparing thelemon cakebatter, simply pour themixtureinto the square metalbakingpanthat has been greased and lined withparchment paper. This treatment will prevent the finished cake from sticking to thepan. Make sure to watch the VIDEO crafted for this post where we share a nifty trick on how to easily line apan, first shared with us by expert baker anddessertmaker ANNA OLSON. Thanks, Anna!
BAKE
There are no complicatedbakinginstructions for thisLEMON CUSTARD CAKE. One thing worth mentioning, we’ve listed thebaketime as between 45 – 50 minutestotal time, depending on youroven. Check your cake at the 45-minute mark; the centre should be set and a bit spongy when pressed with a finger. It’s okay if the top is golden since we’ll be adding adustingof icing sugar to hide any blemishes or spots where bits ofeggwhite appear. Very important: cool the cake for at least 30 minutes before gently lifting it out of thebakingpan.
GARNISHES
Please promise you won’t miss the opportunity to elevate the presentation of thisdessert from simple to amazing. How complicated is it? Not at all! Sprinkle a bit of powdered sugar, whip up some 35% or whippingcreamand have fresh mint and a few freshly picked berries washed and ready for garnish. Strawberries, blueberries, raspberries and even blackberries will all work perfectly.
ICING SUGAR
Adding adustingof icing sugar, AKA powdered sugar, across the top does wonders to give this lovely cake a bit of glam. I always add it by placing a bit of sugar into a small, fine sieve and tapping it with a small spoon to create an even sprinkle.
SERVE
Part of the charm of this beautiful cake is how less is more. We cut the cake into 16 squares, although 12 squares will work too. This smaller portion size entices one to savour and enjoy every bite.
This wonderful homemadelemon cakerecipeis so scrumptious, we suggest youPINit to a favouritedessertor baked goods board onPINTERESTorBOOKMARKthis tab for easy access.SHAREit with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use#weekendatthecottagewhen you post those pics onFacebookandInstagram. Thanks!
Enjoy this flavourfulLEMON CUSTARD CAKE!
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Lemon Custard Cake
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Ingredients
- For the cake:
- 4 eggs, room temperature
- 1 teaspoon lemon juice
- ¾ cup granulated sugar
- ½ cup butter, melted
- ¾ cup unbleached all-purpose flour
- 2 cups whole milk, lukewarm
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- To serve:
- icing sugar
- whipped cream
- fresh berries - raspberries, blueberries, strawberries, blackberries
- fresh mint
Directions
- Preheat oven to 325°F.
- Grease a 9 x 9-inch square metal baking pan. Line with parchment paper and set aside.
- Separate eggs: Place egg whites into a medium-sized bowl. Place egg yolks into a larger bowl.
- Beat egg whites: Add teaspoon of lemon juice to egg whites and whip to form stiff peaks using a hand mixer or stand mixer. Set whipped egg whites aside.
- Prepare batter: Add sugar to egg yolks and combine using hand mixer. Add melted butter, lemon zest and lemon juice and beat until combined. Slowly add flour, mixing well. Add the lukewarm milk slowly and combine thoroughly.
- Gently fold in the egg whites, ⅓ of them at a time. Make sure there are no lumps. Pour batter into prepared baking dish. Note: this is a very runny batter.
- Transfer to oven and bake for 45 - 50 minutes, or until the top is lightly golden and the centre of the cake is slightly spongey to the touch.
- Remove from oven and cool for 30 minutes before gently lifting the cake from the pan.
- To serve: Dust the top with powdered sugar. Serve with a dollop of whipped cream, fresh berries and fresh mint.
Related by Recipe Type
- Desserts
Related by Ingredient
- 35% Cream
- Butter
- Eggs
- Fresh Berries
- Fresh Mint
- Granulated Sugar
- hom*ogenized Milk
- Icing Sugar
- Lemon Juice
- Lemon Zest
- Unbleached Flour
