Brighten your dessert table with the refreshing flavors of Lemon Custard Cake. This delightful cake combines the tangy zest of lemon with a creamy custard layer, creating a dessert that's both light and luscious. Perfect for any occasion, this cake is sure to impress family and friends with its elegant appearance and irresistible taste. Let's dive into the recipe and discover how to create this citrusy masterpiece!
in INSTANT POT DINNER RECIPES

Lemon Custard Cake

Brighten your dessert table with the refreshing flavors of Lemon Custard Cake. This delightful cake combines the tangy zest of lemon with a creamy custard layer, creating a dessert that’s both light and luscious. Perfect for any occasion, this cake is sure to impress family and friends with its elegant appearance and irresistible taste. Let’s dive into the recipe and discover how to create this citrusy masterpiece!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons butter, softened
  • 1/4 cup vegetable oil
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1 1/4 cups whole milk
  • Powdered sugar for dusting

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper to ensure easy removal of the cake later.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, beat the granulated sugar and softened butter until light and fluffy. Add the vegetable oil and continue to beat until well combined. Mix in the egg yolks one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix to keep the batter light.
  5. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter in three additions, ensuring a light and airy batter.
  6. Bake the Cake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top of the cake with powdered sugar for a beautiful finishing touch.
  8. Slice and Enjoy: Slice the Lemon Custard Cake into squares and serve. Enjoy this delightful dessert on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Cook’s Tips:

  • Room Temperature Ingredients: For best results, ensure that all your ingredients (butter, eggs, milk) are at room temperature before you start baking. This helps in achieving a smooth and well-mixed batter.
  • Zesting Lemons: When zesting lemons, make sure to only remove the yellow outer layer, avoiding the white pith which can be bitter.

Variations:

  • Lemon Blueberry Custard Cake: Add 1 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.

FAQs (Frequently Asked Questions):

  1. Can I make this cake ahead of time? Yes, you can prepare this cake a day in advance. Store it in an airtight container at room temperature and dust with powdered sugar just before serving.
  2. Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Ensure it is 100% lemon juice without any added ingredients.
  3. How do I store leftovers? Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week.

In conclusion, Lemon Custard Cake is a delightful dessert that combines the bright, tangy flavor of lemons with a soft, creamy custard layer. This cake is perfect for any occasion, from casual family dinners to elegant gatherings. With its light texture and refreshing taste, it’s sure to become a favorite in your dessert repertoire.

Try your hand at making this Lemon Custard Cake and experience the joy of baking a dessert that’s as beautiful as it is delicious. Whether you enjoy it plain or with a side of fresh berries, this cake is a citrusy treat that will leave everyone asking for seconds.

That concludes our journey through the creation of Lemon Custard Cake. Enjoy every zesty, creamy bite!