Description
A magically layered lemon custard cake that transforms from one simple batter into a light, fluffy sponge on top and a smooth, creamy custard underneath. Bright, tangy citrus flavor paired with soft textures—a perfect elegant dessert for spring or summer.
Ingredients
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4 large eggs, room temperature, separated
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¾ cup (150 g) granulated sugar
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½ cup (113 g) unsalted butter, melted and slightly cooled
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1 teaspoon vanilla extract
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¾ cup (95 g) all-purpose flour
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¼ teaspoon salt
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¼ cup (60 ml) fresh lemon juice
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1 tablespoon lemon zest
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1 ¾ cups (420 ml) whole milk, lukewarm
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Powdered sugar for dusting
(Based on your recipe plus typical versions)
Instructions
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Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
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In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Set aside.
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In a large bowl, beat the egg yolks and sugar until pale and fluffy.
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Mix in the melted butter, vanilla extract, lemon juice, and lemon zest.
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Add the flour and mix until just combined.
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Slowly pour in the lukewarm milk and whisk until fully incorporated. The batter will be thin.
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Gently fold the egg whites into the batter in three additions. It’s okay if some lumps remain.
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Pour the batter into the prepared pan and bake for 45–50 minutes, or until the top is golden and the center is just set.
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Let cool completely in the pan, then refrigerate for at least 1 hour before slicing.
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Dust with powdered sugar before serving.
Notes
Pairs beautifully with fresh berries or whipped cream.
Use room-temperature eggs and lukewarm milk to help the batter emulsify properly.
Folding in the egg whites gently is key to getting the sponge layer to rise.
Chill the cake well before slicing to ensure clean layers and easy serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American