Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 4 large eggs, separated
- 1 3/4 cups granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 3/4 cups milk, lukewarm
- Powdered sugar for dusting (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 9×13-inch baking dish.
- Separate Eggs:
- Separate the egg yolks from the whites. Place the egg whites in a clean, dry bowl.
- Make Batter:
- In a mixing bowl, whisk together melted butter and egg yolks. Add sugar and continue whisking until well combined.
- Mix in lemon juice and zest.
- Gradually add the flour, alternating with lukewarm milk, and mix until smooth.
- Whip Egg Whites:
- In a separate clean, dry bowl, whip the egg whites until stiff peaks form.
- Fold in Egg Whites:
- Gently fold the whipped egg whites into the batter until just combined. Be careful not to deflate the egg whites.
- Pour into Baking Dish:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake:
- Bake in the preheated oven for 45-50 minutes or until the top is golden and the center is set but still slightly jiggly.
- Cool:
- Allow the lemon custard cake to cool completely in the baking dish on a wire rack.
- Chill (Optional):
- For a firmer texture, refrigerate the cake for a few hours or overnight.
- Dust with Powdered Sugar:
- Dust the cooled cake with powdered sugar just before serving, if desired.
- Serve:
- Cut the lemon custard cake into squares and serve. Enjoy the delightful combination of a light, airy cake with a lemony custard layer!
This lemon custard cake is a wonderful treat with its distinct layers of cake and custard. Store any leftovers in the refrigerator.