1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease and flour an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. Prepare the Batter:
- In a large mixing bowl, beat the egg yolks and sugar together until the mixture is pale and thick, about 2-3 minutes.
- Add the melted butter, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
- Gradually sift in the flour, mixing just until incorporated.
- Slowly pour in the milk, whisking continuously until the batter is smooth and well combined. The batter will be quite thin—this is normal.
3. Whip the Egg Whites:
- In a separate bowl, using a hand mixer or stand mixer, beat the egg whites with the salt until stiff peaks form.
- Gently fold the whipped egg whites into the batter, one-third at a time. Be careful not to deflate the mixture; it’s okay if the batter looks a bit lumpy.
4. Bake the Cake:
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until the top is lightly golden and set. The cake will have a slight jiggle in the center when done.
- If the top browns too quickly, cover it loosely with aluminum foil halfway through baking.
5. Cool and Serve:
- Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes. As it cools, the cake will firm up, and the custard layer will set.
- Once cooled, dust the top with powdered sugar if desired.
- Slice and serve the cake on its own or with a dollop of whipped cream and fresh berries for an extra touch.
Tips for Perfection
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing to help the batter come together smoothly.
- Folding Egg Whites: When folding the egg whites into the batter, be gentle to keep as much air in the mixture as possible. This is crucial for achieving the cake’s light, airy texture.
- Serving: This cake is best served slightly warm or at room temperature. Refrigerate leftovers and reheat gently if desired.
Conclusion
Lemon Custard Cake is a dessert that’s as elegant as it is delicious. The contrast between the airy sponge and the creamy custard, combined with the bright flavor of fresh lemons, makes this cake a true delight. Whether you’re a fan of citrus desserts or looking to try something new, this cake offers a perfect balance of sweetness and tartness in every bite. Enjoy it as a refreshing end to a meal, and watch it quickly become a favorite in your dessert repertoire.
Feel free to experiment by adding a hint of lavender or a touch of ginger to the lemon custard for a unique twist. Happy baking!