Step-by-step instructions
Begin by preheating your oven to 325°F (160°C). Prepare a 9×9-inch baking pan by greasing it lightly.
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
Stir in the freshly grated lemon zest, lemon juice, melted butter, and vanilla extract until everything is well combined.
Sift the flour and salt into the mixture, stirring gently to incorporate.
Slowly add the room-temperature milk to the batter, mixing until just combined.
In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter, ensuring you maintain the volume.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Allow the cake to cool, then dust it with powdered sugar just before serving.
Best ways to enjoy it
This Lemon Custard Cake is delicious all on its own, but for an elevated experience, consider these serving suggestions:
- Serve it with a side of fresh mixed berries for an added touch of color and flavor.
- Pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- For an extra zing, drizzle a lemon glaze on top for a beautiful finish.
Storage and reheating tips
To keep your Lemon Custard Cake fresh, it’s best to handle it with care:
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
- It’s advisable to consume thawed cake within a week for optimal taste.
Helpful cooking tips
To ensure your Lemon Custard Cake comes out perfectly every time, consider these tips:
- Make sure your eggs are at room temperature to better incorporate air when beaten.
- Don’t skip the step of folding in the egg whites; this is what gives the cake its light, custardy texture.
- For an even richer flavor, experiment with adding a pinch of cardamom or a splash of almond extract to the batter.
Creative twists
Why not shake things up a bit? Here are some fun variations to consider:
- Swap out lemon juice for lime or orange juice for a different citrus experience.
- For those who love chocolate, add cocoa powder to create a chocolate-lemon fusion cake.
- Decorate with toasted coconut or nuts for added texture.
Common questions
How long does it take to prep this cake?
Preparation time is about 20 minutes, and baking takes around 40-45 minutes, making this a relatively quick cake to bake.
Can I use bottled lemon juice?
While fresh lemon juice is highly recommended for flavor, bottled juice can be used in a pinch, although the taste may not be as vibrant.
Is this cake suitable for freezing?
Absolutely! Just be sure to wrap it well to prevent freezer burn. It’s best served fresh but can be frozen and enjoyed later too.
This Lemon Custard Cake can easily become a beloved staple in your dessert repertoire, filling your home with delightful aromas and bringing joy to every gathering. Happy baking!
