Description

Lemon Custard Cake

Get ready to be amazed by this magic lemon custard cake! With just one batter, this cake bakes into two irresistible layers: a light and fluffy lemon-infused sponge on top, and a smooth, creamy custard on the bottom. Perfect for any occasion, this delightful dessert brings a vibrant citrus taste that’ll have everyone coming back for seconds.

4 large eggs, separated
3⁄4 cup granulated sugar
1 tbsp lemon zest (about 2 lemons)
1⁄2 cup unsalted butter, melted and cooled
1 tsp vanilla extract
1⁄4 cup freshly squeezed lemon juice (about 2 lemons)
3⁄4 cup all-purpose flour
1⁄4 tsp salt
1 3⁄4 cups whole milk, lukewarm
1⁄4 tsp cream of tartar
Powdered sugar, for dusting

Directions:
1. Preheat oven to 325°F. Grease an 8×8-inch baking dish and line with parchment.
2. Separate eggs, rub sugar with zest, and whisk yolks with lemon sugar until thick.
3. Blend in butter, vanilla, and lemon juice, then add flour and salt.
4. Whip egg whites with cream of tartar, fold into batter.
5. Pour batter into dish and bake for 40-50 minutes until golden.
6. Cool completely, refrigerate, dust with powdered sugar, and serve!

Prep Time: 25 minutes
Kcal: 181 per slice