Description
Silky lemon custard cake whispers sweet sophistication from classic French patisserie kitchens. Delicate layers of tangy citrus and creamy custard dance together, promising pure pleasure in each carefully crafted bite that delights dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 large eggs (separated)
- 2 cups whole milk (warmed)
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup unsalted butter (melted and cooled)
- ¼ cup freshly squeezed lemon juice
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ teaspoon salt
Garnish:
- Powdered sugar (for dusting)
- Fresh lemon slices or zest (optional)
Instructions
- Prepare the oven environment by heating to 325F (160C) and preparing an 8-inch baking vessel with butter and parchment paper for seamless extraction.
- Meticulously separate egg whites and yolks, utilizing an electric mixer to whip whites until they form sturdy, glossy peaks. Reserve the whites temporarily.
- Create a luxurious base by vigorously whisking egg yolks with sugar and vanilla extract until the mixture transforms into a pale, airy consistency.
- Introduce melted butter, vibrant lemon zest, and fresh lemon juice into the yolk mixture, stirring until fully integrated.
- Gradually incorporate flour and salt, blending until the batter achieves a silky, uniform texture without overmixing.
- Gently stream warm milk into the batter, continuously stirring to maintain a fluid, gossamer-like consistency. Expect a notably thin liquid state.
- Delicately fold the reserved stiff egg whites into the batter, allowing subtle texture variations that will contribute to the cake’s distinctive layered structure.
- Transfer the ethereal mixture into the prepared baking dish, positioning it centrally in the preheated oven for 50-60 minutes until a golden crown emerges and the center retains a subtle tremor.
- Allow the cake to cool completely within its baking vessel, then embellish with a delicate dusting of powdered sugar and optional fresh lemon garnishes before serving.
Notes
- Whip egg whites at room temperature for maximum volume and stability, ensuring a light, airy texture in the final cake.
- Fold egg whites gently using a spatula with sweeping motions to maintain their delicate structure and prevent deflating the batter.
- Use fresh, high-quality lemons for the most vibrant citrus flavor, avoiding bottled lemon juice which can taste flat and artificial.
- Create a gluten-free version by substituting all-purpose flour with almond flour or a gluten-free blend for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 21 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 80 mg