Description
This Magic Lemon Custard Cake is a delightful dessert with a light, airy texture and a subtle lemon flavor. The custard-like center and delicate crumb come from whipping egg whites and folding them into a lemon-infused batter. Baked to a perfect golden top and chilled, this cake offers a refreshing balance of sweetness and tartness, ideal for any occasion.
Ingredients
Scale
Eggs & Dairy
- 4 large eggs, room temperature
- 1 3/4 cups whole milk, room temperature
- 1/2 cup unsalted butter, melted and cooled (1 stick)
Dry Ingredients
- 3/4 cup sugar
- 3/4 cup all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar (optional)
Flavorings
- 1 teaspoon vanilla paste or extract
- 1/4 cup lemon juice (from about 2 large lemons)
- 2 tablespoons finely grated lemon zest (from about 2 large lemons)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and position a rack in the middle. Line an 8×8 inch baking dish with parchment paper to prevent sticking.
- Whip Egg Whites: Separate the eggs carefully, placing the whites in a clean bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar if using. Whisk on medium-high speed until stiff peaks form, about 3 to 5 minutes. Transfer the whipped whites to a separate bowl and set aside.
- Beat Egg Yolks and Add Ingredients: Without cleaning the bowl, add the yolks and whisk on medium-high until foamy, approximately 1 minute. Slowly add sugar while whisking continuously until the mixture is creamy and lighter in color, about 2 to 3 minutes. Add salt, melted butter, and vanilla, whisking for another 1 to 2 minutes until combined.
- Add Dry Ingredients and Liquids: Switch to the paddle attachment. Add sifted flour and mix on medium-low until smooth. Stir in lemon juice and zest, then gradually add the milk, mixing until everything is well combined. Scrape the bowl sides and bottom with a spatula to ensure uniform batter.
- Fold in Egg Whites: Remove the bowl from the mixer and gently fold in one-third of the whipped egg whites using a silicone spatula. Repeat folding with the remaining egg whites in two additions, being careful not to over-mix; a few streaks of whites are fine.
- Bake: Pour the batter into the prepared baking pan. Bake for 45 to 55 minutes, or until the top is lightly golden and the center jiggles slightly when moved.
- Cool and Chill: Allow the cake to cool completely at room temperature. Once cooled, cover and refrigerate for at least one hour, preferably overnight for best texture.
- Serve: Remove the cake from the pan, dust generously with powdered sugar if desired, cut into 9 squares, and serve cool or at room temperature.
Notes
- Store leftover cake wrapped in plastic wrap in the refrigerator for up to 1 week or freeze for up to 3 months.
- Ensure eggs and milk are at room temperature to achieve the best texture.
- Do not over-fold the egg whites to maintain the cake’s lightness and custard-like texture.
- Powdered sugar is optional but adds a nice touch of sweetness and presentation.
Keywords: Lemon Custard Cake, Magic Cake, Lemon Dessert, Light Cake, Custard Cake, Easy Baking, Spring Dessert