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Magic Lemon Custard Cake Recipe

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★★★★★

5 from 86 reviews

This Magic Lemon Custard Cake is a delightful and airy dessert that combines the bright flavors of lemon with a unique custard-like texture. Light, fluffy, and slightly jiggly in the center, this cake is perfect for a refreshing treat or an elegant dessert. Made with simple ingredients like eggs, lemon juice, and milk, it’s easy to prepare yet impressive to serve.

Ingredients

Scale

Eggs

  • 4 large eggs, room temperature
  • 1/4 teaspoon cream of tartar (optional)

Dry Ingredients

  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup all-purpose flour, sifted

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled (1 stick)
  • 1 teaspoon vanilla paste or extract
  • 1/4 cup lemon juice (from about 2 large lemons)
  • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
  • 1 3/4 cup whole milk, room temperature

Finishing

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and place a rack in the middle position. Line an 8×8 inch baking dish with parchment paper for easy removal and even baking.
  2. Whip Egg Whites: Separate the eggs carefully, placing the whites in the bowl of a stand mixer fitted with a whisk attachment ensuring no yolk contaminates the whites. Add the cream of tartar if using, and whisk on medium-high until stiff peaks form, about 3 to 5 minutes. Transfer the whipped whites to another bowl and set aside.
  3. Beat Egg Yolks: Without cleaning the bowl, add the yolks and whisk on medium-high speed until foamy, about 1 minute. Gradually drizzle in the sugar while continuing to whisk until the yolks become creamy and pale, around 2 to 3 minutes. Add salt, melted butter, and vanilla extract, and mix for another 1 to 2 minutes until fully incorporated.
  4. Add Dry Ingredients and Liquids: Swap the whisk attachment for the paddle attachment. On medium-low speed, add the sifted flour and mix until smooth. Next, mix in the lemon juice and zest, then slowly pour in the whole milk while continuing to blend until the batter is well combined. Use a silicone spatula to scrape down the sides and bottom of the bowl to ensure uniform mixing.
  5. Fold in Egg Whites: Remove the bowl from the mixer. Gently fold one-third of the whipped egg whites into the batter using a silicone spatula to lighten it. Fold in the remaining whites in two more additions, mixing delicately to keep the airiness intact. It’s okay if some small pockets of egg whites remain visible.
  6. Bake the Cake: Pour the batter into the prepared baking dish and bake for 45 to 55 minutes. The top should be lightly golden, and the center will jiggle slightly when the pan is gently shaken.
  7. Cool and Chill: Let the cake cool completely at room temperature. Once cooled, cover it and refrigerate for at least one hour, preferably overnight, to set the custard texture fully.
  8. Serve: Remove the cake from the pan using the parchment paper, dust with powdered sugar if desired, cut into 9 squares, and serve chilled or at room temperature for a refreshing, light dessert.

Notes

  • Store leftover cake tightly wrapped in plastic wrap in the refrigerator for up to 1 week or freeze for up to 3 months.
  • The cream of tartar is optional but helps stabilize the egg whites for better volume.
  • Using room temperature ingredients helps achieve the best texture and stability.
  • This cake is best enjoyed chilled to highlight its custard-like qualities.
  • Do not overmix when folding the egg whites to maintain the cake’s light and airy texture.

Keywords: magic lemon custard cake, lemon dessert, fluffy lemon cake, custard cake, lemon zest cake, easy lemon dessert, baked custard cake

Find it online: https://busyrecipe.com/magic-lemon-custard-cake-recipe/