Lemon Custard Cake

1. Prepare the oven and pan:
   • Preheat your oven to 325°F (165°C).
   • Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
2. Make the batter:
   • In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
   • Add the egg yolks, one at a time, beating well after each addition.
   • Stir in the vanilla extract, lemon zest, and fresh lemon juice.
   • Gradually mix in the milk, followed by the flour and salt. The batter will be thin, which is expected.
3. Whip the egg whites:
   • In a separate bowl, beat the egg whites until stiff peaks form. You can use a hand mixer or stand mixer for this.
   • Gently fold the whipped egg whites into the batter. Be careful not to deflate the mixture—fold until just combined.
4. Bake the cake:
   • Pour the batter into the prepared baking pan. It will appear thin, but it will bake into a cake with a custard layer beneath.
   • Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake may still wobble a little because of the custard layer underneath.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Serve and enjoy:
   • Dust the cooled cake with powdered sugar, if desired, and slice it into squares or wedges.
   • Serve chilled or at room temperature.

Tips:

• The custard layer will form on its own as the cake bakes, so don’t worry if it seems runny going into the oven!
• This cake pairs perfectly with a dollop of whipped cream or a few fresh berries on top.
• If you prefer a stronger lemon flavor, increase the lemon zest or juice to taste.

This Lemon Custard Cake 🍋🍰 is the ultimate combination of tangy and sweet, with its delicate, airy texture and luscious custard filling. It’s the perfect dessert for any occasion when you want a refreshing, citrusy treat!