Lemon Custard Cake

🍋 Lemon Custard Cake

⭐️ Three Layers in One Bake:

• Fluffy sponge top

• Creamy lemon custard center

• Slightly dense, moist bottom

📝 Ingredients

For the Cake:

• 4 large eggs, separated

• ¾ cup (150 g) granulated sugar

• 1 tbsp water

• Zest of 2 lemons

• ½ cup (60 g) all-purpose flour

• ¼ cup (30 g) cornstarch

• ½ cup (1 stick or 115 g) unsalted butter, melted and cooled

• 1¾ cups (415 ml) warm milk

• ½ cup (120 ml) freshly squeezed lemon juice

• 1 tsp vanilla extract

• Pinch of salt

🍰 Instructions

1. Preheat & Prepare Pan:

   • Preheat oven to 325°F (160°C).

   • Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment.

2. Beat Egg Yolks:

   • In a large bowl, beat egg yolks, sugar, water, and lemon zest until pale and fluffy.

   • Mix in the melted butter and vanilla.

   • Sift in flour and cornstarch. Mix gently.

3. Add Liquids:

   • Slowly whisk in the lemon juice and warm milk. The batter will be thin.

4. Whip Egg Whites:

   • In a separate clean bowl, whip egg whites and a pinch of salt to stiff peaks.

   • Gently fold ⅓ of the whites into the batter to lighten it, then fold in the rest carefully. It’s okay if a few lumps remain.

5. Bake:

   • Pour into prepared pan. Bake for 50–60 minutes, or until the top is golden and slightly firm. The cake will jiggle a bit—this is normal.

   • Cool completely in the pan, then refrigerate for 3+ hours (overnight is best) to set the custard.

6. Serve:

   • Dust with powdered sugar or top with whipped cream and fresh berries.