Description
A melt-in-your-mouth lemon custard cake with a creamy texture and a bright, zesty flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups whole milk
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the egg yolks and granulated sugar in a large bowl until thickened and pale yellow, about 3 minutes.
- Mix in the melted butter, followed by the vanilla extract, lemon zest, and lemon juice.
- Incorporate the flour mixture into the batter, alternating with the milk until smooth.
- Beat the egg whites in a clean mixing bowl until stiff peaks form.
- Fold the egg whites into the batter carefully.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar and serve.
Notes
For enhanced flavors, make this cake a day in advance. You can also serve it with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: lemon cake, custard cake, Italian dessert, homemade cake, spring dessert