Lemon Custard Cake

Here’s a Lemon Custard Cake recipe that’s

Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, melted
• 1
• 3 large eggs, separated
• 1 tablespoon lemon zest (ab
• 1/4 cup freshly squeezed lemon juice
• 1
• 1 teaspoon vanilla extract
• 1 cup all-p
• 1/4 teaspoon
• 1/4 teaspoon cream

For the Topping:

• Powdered sugar, f
• Optional: F

Instructions

1. Prepare the Oven and Baking Dish

1. Preheat your oven to

2. Mix the Wet Ingredients

1. In a large bowl, w
2. Add the

3. Add the Dry Ingredients

1. Sift the

4. Beat the Egg Whites

1. In a se

5. Combine the Batter

1. Gently fold the beaten egg whites into the batt

6. Bake the Cake

1. Pour the batter into the prepared baking dish. The batter will look like a little runny, but it will set and form layers as it bakes.
2. Bake for 45-50 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. The cake will have a soft, custardy texture in the middle and a lightly browned top.

7. Cool and Serve

1. Allow the cake to cool for 10-15 minutes in the baking dish.
2. Before serving, dust the top with powdered sugar. You can also garnish with fresh lemon slices or mint leaves for a fresh touch.

Tips for Success

• Creamy Custard Layer : The cake creates its own custard-like layer as it bakes, so don’t worry if the batter looks a bit runny before baking—this is normal.
• Lemon Flavor : For an extra lemony punch, you can add a bit more zest or lemon juice to the batter.
• Serving : This cake can be served warm, at room temp
• Storage : Store any leftovers

Lemon Custard Cake a ze