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Desserts with lemon on them belong on any table. After all, a homemade magic custard cake goes great with just about every recipe that calls for a hint of lemon!
With just six basic ingredients, you can make a lemon custard cake recipe that yields surprisingly good results. This cake bakes into three distinct layers, each with a distinctly different texture. When combined with the subtle hint of lemon, this dessert is perfect for any gathering.
Custard cake: what is it?
The name “custard cake,” sometimes known as “magic custard cake,” comes from the unexpected outcomes you’ll witness when you take this cake out of the oven. The French confection known as gateau magique, or magic cake, has a delicate, soft texture.
Three layers are created during baking: a soft sponge on top, a custard-filled center, and a firm layer at the bottom. The star of the show is the delectable custard layer in the center, which is made of eggs and milk. This version gives the decades-old dish a nice, slightly lemony twist.
Recipe for Lemon Custard Cake
Ingredients
- 4 cold eggs, separated
- 3/4 cup flour
- 3/4 cup sugar
- 2 cups milk
- 4 tablespoons melted butter, cooled
- Zest and juice of one lemon
Guidelines
Step 1: Blend the batter.
Preheat the oven to 325°F. Line an 8-by-8-inch cake pan, measuring 2 inches tall, with parchment paper.
Combine the flour, sugar, egg yolks, melted butter, lemon zest, lemon juice, and half a cup of milk in a mixing bowl. After combining, add the remaining milk and continue whisking.
Step 2: Add in the egg whites
Beat the egg whites on high speed in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. One-third of the egg whites at a time, carefully fold the egg whites into the liquid mixture. Make sure that every time you mix, the liquid in the bottom of the bowl is entirely incorporated.
Step 3: It’s baking time!
Transfer the mixture into the ready-made cake pan. After inserting a tester in the center and baking the cake for 45 minutes, remove the pan from the oven and bake the cake until the top is softly golden.
Let the cake cool completely in the pan for one or more hours. Using the parchment paper’s edges as support, remove the cake from the pan. Before slicing and serving cold or room temperature, dust the top with powdered sugar.
Tips for Lemon Custard Cake
Let the butter cool: The melted butter must cool completely before combining with the cake batter. This will assist in preventing any unintended problems, like the eggs cooking as they are added to the mixture.
Put some zing in it: This lemon custard cake has a subtle citrus flavor because it is made with the zest and juice of one lemon. Add more zest if you would want the lemon flavor to be even stronger. If you want to prevent curdling, don’t add any additional lemon juice.
Make use of the appropriate tools: Select a square baking pan or dish with a high wall if you’re making this custard cake. These walls will be essential to your cake’s structure during baking.
Include a garnish: This custard cake will look stunning if it is dressed up. The baked cake is not very flavorful on its own. Dust it with powdered sugar for a straightforward decorative touch. Alternatively, you may spread some light cream cheese or top it with freshly cut berries.
read also :How to Prepare Traditional Poor Man’s Cake
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