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Magic Lemon Custard Cake Recipe

Delicious Magic Lemon Custard Cake Recipe You’ll Love

Explore the Magic Lemon Custard Cake Recipe, a delightful dessert featuring distinct layers of sponge, custard, and cake that will brighten any gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 4 large Eggs Ensure whites are in a grease-free bowl for proper whipping.
  • 3/4 cup Granulated Sugar Can substitute with coconut sugar for a different flavor.
  • 1/3 cup Unsalted Butter For a lighter version, use vegetable oil.
  • 2 tablespoons Fresh Lemon Zest Using fresh is crucial for the best taste.
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1/4 cup Fresh Lemon Juice Bottled juice may dull the flavor.
  • 1 cup Whole Milk Almond or oat milk can be alternatives for a dairy-free version.
  • 1/4 teaspoon Cream of Tartar Do not skip for optimal results.

Equipment

  • 8-inch square pan
  • electric mixer
  • mixing bowl
  • sifter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Grease an 8-inch square pan and line with parchment paper.
  2. Combine the egg whites with the cream of tartar in a clean mixing bowl. Beat on high speed until stiff peaks form, about 3–4 minutes.
  3. In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy, about 2–3 minutes.
  4. Gradually incorporate melted butter and fresh lemon zest into the yolk-sugar mixture, stirring gently.
  5. Sift all-purpose flour into the yolk mixture and fold until just combined.
  6. Stir in fresh lemon juice and whole milk until smooth; the batter will be thinner than typical cake batters.
  7. Gently fold in one-third of the whipped egg whites to lighten the batter, then fold in the remaining egg whites until no streaks remain.
  8. Pour the batter into the prepared pan and bake for 40–50 minutes until golden brown and slightly jiggly in the center.
  9. Allow the cake to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours.
  10. Dust with powdered sugar before serving and enjoy the layers with optional whipped cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 150mgSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and texture. Chill overnight for enhanced flavor.

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