Lemon Custard Cake

March 05, 2021

Lemon Custard Cake

Ingredients:

* 4 Eggs at room temperature, separated

* 3/4cup Granulated Sugar

* 1/2cup Unsalted Butter, melted and cooled slightly

* 1tsp Vanilla Extract

* 3/4cup All Purpose Flour

* 1/4cup Lemon Juice, strained

* Grated zest from 2 Lemons

* 1 + 3/4cup Milk warmed (lukewarm)

* Confectioners Sugar as a garnish

Directions:

1. Pre-heat the oven to 325degrees F. Line an 8x8 square baking pan with parchment paper and grease with cooking spray.

2. Whisk egg whites using a stand mixer with whisk attachment, until stiff peaks form.

3. Combine the egg yolks and sugar in another bowl, and using a hand whisk, whisk until the mixture is pale yellow and creamy. Add the vanilla extract and melted butter to the mixture, whisking well until combined. To this add the flour whisking until fully combined.

4. Add the lemon juice and zest to the mixture next, whisking well until incorporated. Then add in the milk, and mix well. Next fold in the whipped egg whites, incorporating the whites into the mixture. Should there be some whites left over in pockets within the mixture, that will add to the cakes "light as air" texture.

5. Pour the mixture into the prepared baking dish, and bake (with oven rack placed higher in the oven- to help the top of the cake brown evenly), at 325degrees F., for 40-45 minutes. Baking times may vary depending on your oven's heat. (Do not overbake or the cake will feel rubbery).

6. Once baked, remove from oven and leave to cool in the pan, on a wire rack. After 10-15 minutes move the cake to the wire rack, leave to cool. Once cooled completely, dust with confectioners sugar. Cut and serve.