Description
Indulge in the magic of this delightful lemon custard cake that is light, fluffy, and bursting with zesty lemon flavor.
Ingredients
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- 4 large eggs, room temperature
- 1/4 teaspoon cream of tartar (optional)
- 3/4 cup 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 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: Preheat oven to 325°F and line an 8×8 inch baking dish with parchment paper.
- Separate eggs: Separate eggs and whisk whites until stiff peaks form.
- Prepare batter: Whisk yolks with sugar, salt, butter, and vanilla. Add flour, lemon juice, lemon zest, and milk.
- Fold in egg whites: Gently fold in whipped egg whites into the batter.
- Bake: Pour batter into the baking pan and bake for 45-55 minutes until golden.
- Cool and serve: Cool the cake, refrigerate, dust with powdered sugar, and serve chilled or at room temperature.
Notes
- Store leftover cake in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: Approximately 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg