Indulge in the tantalizing blend of sweet and tangy flavors with this delightful Lemon Custard Cake recipe. With its tender crumb, luscious custard layer, and vibrant lemony aroma, this cake is a true crowd-pleaser that’s perfect for any occasion. Join us as we explore the simplicity and elegance of this dessert, and learn how to create your own masterpiece in the kitchen.
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 Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Sift Dry Ingredients:
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
- In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients:
- Beat in the vegetable oil, egg yolks, vanilla extract, lemon zest, and fresh lemon juice until well combined.
5. Alternate Mixing Dry Ingredients and Milk:
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mix until smooth.
6. Beat Egg Whites:
- In another clean mixing bowl, beat the egg whites until stiff peaks form.
7. Fold in Egg Whites:
- Gently fold the beaten egg whites into the cake batter until just combined. Be careful not to deflate the egg whites.
8. Pour Batter into Pan:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake:
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust the top of the cake with powdered sugar before serving.
Cook’s Notes and Variations:
- Fresh Lemon Flavor: For the best flavor, use freshly squeezed lemon juice and finely grated lemon zest. Avoid using bottled lemon juice, as it lacks the fresh, vibrant flavor of fresh lemons.
- Custard Layer: The custard layer forms naturally during baking, creating a creamy, pudding-like texture in the center of the cake. Be sure not to overbake the cake to maintain the custard’s creamy consistency.
- Variations: Experiment with different citrus fruits such as lime or orange to create variations of this cake with unique flavor profiles.
Keto and Low-Carb Versions:
- Keto-Friendly Option: Substitute almond flour for the all-purpose flour and use a low-carb sweetener such as erythritol or stevia in place of granulated sugar. Adjust the amounts according to taste preference.
- Low-Carb Variation: Use coconut flour instead of all-purpose flour and opt for a sugar-free sweetener in the cake batter. Be sure to adjust the amount of liquid ingredients accordingly to achieve the desired consistency.
Frequently Asked Questions (FAQs):
Q: Can I use self-rising flour instead of all-purpose flour and baking powder? A: Yes, you can use self-rising flour in place of all-purpose flour and baking powder. However, you may need to adjust the salt content accordingly, as self-rising flour already contains salt.
Q: Can I substitute margarine for butter in this recipe? A: While you can use margarine as a substitute for butter, keep in mind that it may affect the flavor and texture of the cake. Butter provides a richer flavor and better texture compared to margarine.
Q: How should I store leftover cake? A: Store leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature before serving for the best taste and texture.
Q: Can I freeze this cake? A: Yes, you can freeze Lemon Custard Cake for up to 1 month. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw the cake overnight in the refrigerator before serving.
In conclusion, Lemon Custard Cake is a delightful dessert that combines the bright, citrusy flavor of lemon with the creamy richness of custard. With its tender crumb and luscious texture, this cake is sure to impress your family and friends. Whether enjoyed as a sweet treat with afternoon tea or as a dessert for special occasions, this simple yet elegant cake is a true celebration of flavor and taste. So why wait? Gather your ingredients and indulge in the irresistible charm of Lemon Custard Cake today!