Magic Lemon Custard Cake
Magic Lemon Custard Cake is so easy to make and irresistibly lemony. The "magic" is that, when baked, one simple batter transforms into a cake with 3 layers. A light and fluffy top, a rich creamy middle, and a solid custard base. It's rich, creamy and tart and melts in your mouth like magic.
Servings: 9
Equipment
- 1 8x8-inch baking pan, lined with parchment
- 1 Stand mixer or handheld beater Whisk and paddle attachments
Ingredients
- 4 large eggs room temperature
- 1/4 teaspoon cream of tartar optional
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 teaspoon vanilla paste or extract
- 3/4 cup all-purpose flour sifted
- 1/4 cup fresh lemon juice from about 2 large lemons
- 2 tablespoons finely grated lemon zest from about 2 large lemons
- 1 3/4 cup whole milk room temperature
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 325°F and set a rack in the middle. (165°C). Line an 8x8 inch baking dish with parchment paper.
- Separate eggs and add whites to the bowl of a stand mixer fitted with the whisk attachment (be careful not to get any yolks mixed in with the whites). Add cream of tartar and whisk on medium-high until whites form stiff peaks (about 3 to 5 minutes). Transfer whipped whites to a bowl and set aside.
- Add the yolks to the mixing bowl (no need to clean) and whisk on medium-high until yolks become foamy, about 1 minute. With the mixer running, drizzle in sugar and continue to whisk until yolks become creamy and lighten in color, about 2 to 3 minutes. Add salt, butter and vanilla extract and continue beating for another minute or two until well incorporated.
- Switch to the paddle attachment and add the flour and mix on medium-low until the batter is smooth and well combined. Add lemon juice and lemon zest then slowly add the milk and beat until everything is well mixed together. Use a silicone spatula to scrape the sides and bottom of the bowl to make sure everything is well combined.
- Remove the bowl from the mixer and add a third of the egg whites and use the silicone spatula to gently fold them in. Repeat twice more, until all the egg whites are added. Do not over mix, a few pockets of egg white in the batter is fine.
- Pour batter into prepared baking pan and bake for 45 to 55 minutes, until the top is lightly golden and the center jiggles just slightly when moved.
- Allow it to cool completely at room temperature after baking. Once cooled, cover the cake and refrigerate it for at least an hour, or even better, overnight. Remove from the pan and sprinkle generously with powdered sugar. Cut into 9 squares and serve cool or room temperature.
Notes
Store the leftover cake, sealed in plastic wrap, in the refrigerator for up to 1 week or in the freezer for up to 3 months.
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