Introduction
Lemon Custard Cake is a magical dessert that separates into layers as it bakes—forming a soft, airy cake on top and a rich, tangy lemon custard on the bottom. The result is a delightful combination of textures and flavors that’s both light and indulgent. This cake is perfect for lemon lovers, offering a refreshing citrusy taste that’s not too sweet. Whether you’re serving it as a sophisticated dessert for guests or enjoying a slice with your afternoon tea, this Lemon Custard Cake is sure to impress.
Ingredients
- 1/2 cup (115g) unsalted butter – Melted and slightly cooled.
- 3/4 cup (150g) granulated sugar – For sweetness and structure.
- 4 large eggs – Separated into yolks and whites.
- 1/4 teaspoon salt – To enhance flavor.
- 1 tablespoon lemon zest – For a fragrant citrus note.
- 1/2 cup (120ml) freshly squeezed lemon juice – About 2-3 lemons.
- 1 teaspoon vanilla extract – To add depth of flavor.
- 3/4 cup (95g) all-purpose flour – For structure.
- 1 1/2 cups (360ml) milk – Whole milk works best for a rich custard.