If you’re a fan of citrusy desserts, this Lemon Custard Cake is the perfect balance of bright, tangy lemon flavor with a creamy, velvety texture. This cake magically separates into two layers during baking: a soft, fluffy sponge on top and a luscious, smooth custard on the bottom. It’s a delightful treat that’s sure to impress!
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (360ml) milk (room temperature, preferably whole milk)
- Powdered sugar (for dusting, optional)