Ingredients
4 eggs, separated
1 tablespoon water
3/4 cup sugar
1 cup milk
1 lemon (zest and juice)
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/4 teaspoon cream of tartar
Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C) and prepare an 8-inch cake pan by lining it with parchment paper.
- In a large bowl, beat egg yolks with water until smooth. Gradually add sugar, beating until fluffy. Mix in lemon zest, lemon juice, and melted butter, infusing the batter with vibrant citrus flavors.
- Stir in flour until evenly combined, ensuring a smooth and velvety texture. Gradually add milk, stirring continuously to create a luscious custard base.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form, adding volume and lightness to the cake. Gently fold the fluffy egg whites into the lemon mixture, incorporating them with care to maintain the airy consistency.
- Pour the batter into the prepared cake pan, spreading it evenly to ensure uniform baking. Place it in the preheated oven and bake for 40-45 minutes, or until the top is golden and the center is set, emanating irresistible aromas throughout your kitchen.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. As it cools, marvel at its golden hue and delicate crumb. Before serving, dust the cake with powdered sugar, adding a touch of sweetness and visual appeal.
- Serve slices of this Lemon Custard Cake as a delightful dessert or afternoon treat, savoring each bite of its velvety texture and vibrant lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Calories: 220 kcal