LEMON CUSTARD CAKE

 

LEMON CUSTARD CAKE

INGREDIENTS

• 1 cup sugar
• 4 eggs (separated)
• 1/2 cup unsalted butter (melted)
• 3/4 cup all-purpose flour
• 1/2 cup lemon juice (fresh)
• Zest of 2 lemons
• 2 cups milk (lukewarm)
• Pinch of salt
• Powdered sugar (for topping)
• Lemon slices (optional, for garnish)

---

INSTRUCTIONS

1. Preheat oven to 325°F (160°C).
   Line an 8-inch round cake pan with parchment paper.

2. Separate the eggs.
   Beat the egg whites with a pinch of salt until stiff peaks form. Set aside.

3. In a large bowl, beat the egg yolks and sugar
   until light and fluffy.

4. Add the melted butter and lemon zest.
   Mix well.

5. Add the flour.
   Mix until smooth.

6. Slowly add the lemon juice and milk.
   The batter will be very thin—this is normal.

7. Gently fold in the whipped egg whites.
   Do not overmix. Some lumps are okay.

8. Pour the batter into the prepared pan.

9. Bake for 50–60 minutes.
   The center should jiggle slightly when done.

10. Cool completely.
    Dust with powdered sugar and top with lemon slices.

---

CHILL BEFORE SERVING — ENJOY!

---

Would you like this as a downloadable PDF in large print?