Lemon Custard Cake

 Lemon Custard Cake: A Zesty and Creamy Delight

Satisfy your sweet tooth with the delightful flavors of Lemon Custard Cake! 


For the Cake:

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup unsalted butter, softened

- 1 cup granulated sugar

- 3 large eggs, separated

- 1/2 cup milk

- 1 teaspoon vanilla extract

- Zest of 2 lemons

For the Custard:

- 1 cup whole milk

- 1/2 cup granulated sugar

- 3 large egg yolks

- 2 tablespoons all-purpose flour

- Zest of 1 lemon

- Juice of 2 lemons

- 2 tablespoons unsalted butter


1. Preheat the Oven:

   - Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Make the Cake Batter:

   - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   - In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

   - Beat in the egg yolks one at a time, followed by the milk, vanilla extract, and lemon zest.

   - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Whip the Egg Whites:

   - In a clean mixing bowl, beat the egg whites until stiff peaks form.

   - Gently fold the whipped egg whites into the cake batter until evenly incorporated.

4. Prepare the Custard:

   - In a saucepan, heat the whole milk over medium heat until hot but not boiling.

   - In a separate bowl, whisk together the granulated sugar, egg yolks, and flour until smooth.

   - Slowly pour the hot milk into the egg mixture, whisking constantly.

   - Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

   - Remove the custard from the heat and stir in the lemon zest, lemon juice, and unsalted butter until smooth.

5. Assemble the Cake:

   - Pour the cake batter into the prepared cake pan, spreading it out evenly.

   - Carefully pour the custard over the cake batter, spreading it out evenly.

6. Bake the Cake:

   - Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and set, and the custard is firm.

7. Cool and Serve:

   - Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

   - Slice and serve the Lemon Custard Cake, garnishing with additional lemon zest or powdered sugar if desired.

Enjoy the luscious combination of lemon and custard in every bite of this delightful cake. It's sure to brighten up any dessert table and leave your guests asking for more!