Lemon Custard Cake

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This lemon custard cake bakes into three distinct layers, with a light, airy sponge on top, a soft, creamy custard in the middle, and a sturdy cake layer on the bottom. The thin batter separates as it bakes, and once fully cooled, the texture sets into clean, sliceable squares with a balanced lemon flavor.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 146kcal

Author: Shauna

Ingredients

1¾ cup whole milk room temperature
4 large eggs room temperature
½ cup salted sweet cream butter melted and cooled
¾ cup all-purpose flour
¾ cup granulated sugar
¼ teaspoon white vinegar
1 teaspoon pure vanilla extract
1½ tablespoons lemon zest from 1 large lemon
4 tablespoons lemon juice freshly squeezed
½ teaspoon lemon extract
2 to 3 tablespoons powdered sugar optional, to dust the cake

Instructions

Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving some parchment overhanging for lifting the cake out of the pan.
Use a stand mixer or handheld mixer on high to whip together the egg whites and the white vinegar to stiff peaks.
In a separate bowl, beat the egg yolks and granulated sugar on medium-high for 2 to 3 minutes, until pale yellow.
Lower the mixer speed to low. Drizzle the melted, cooled butter and the vanilla into the egg yolk mixture.
Keeping the mixer speed on low, beat in the flour. Mix just until well combined.
Continue mixing on low and add in the lemon juice, lemon zest, and lemon extract.
Keep the mixer speed on low and drizzle in the milk.
Use a whisk and, by hand, incorporate the egg whites into the batter. Don't over-mix. The batter should contain small egg white lumps.
Your mixture will be thin. Pour the batter into the prepared baking dish.
Bake for 45 to 50 minutes, just until the mixture has no wobble.
Allow the cake to cool completely. Dust with powdered sugar and slice.

Notes

Lemon custard cake is made using vintage baking techniques that require room temperature ingredients.
30 to 45 minutes before you begin baking, remove your milk and eggs from the fridge and allow them to warm to room temperature.
This is also a good time to gently melt your butter in the microwave. Don't overcook it. Allow it to fully cool before you begin baking. If you pour warm butter into the batter, you can accidentally cook the eggs.
When you make this cake batter, drizzle the ingredients together. Adding any of the ingredients too quickly can shock the batter and ruin the consistency. Take your time.

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