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–+ servings

Lemon Custard Cake

5 from 2 votes
Lemon Custard Cake satisfies your wildest cravings for both refreshment and indulgence in every sunny, irresistible forkful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 large eggs separated
  • 1/2 tsp cream of tartar
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups milk room temperature
  • 1 stick 1/2 cup butter, melted and cooled to room temp
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 3/4 cups all-purpose flour
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 325°F. Line a 9x13 baking pan with parchment and spray sides with nonstick spray.
  2. Separate the eggs, placing whites in one bowl and yolks in another.
  3. Add cream of tartar to the whites and whip to stiff peaks. Set aside.
  4. In the other bowl, whip together the egg yolks, sugar and vanilla for 1 minute until light yellow.
  5. Stir in the milk, melted butter, lemon juice and zest until fully incorporated.
  6. Fold in the flour until just combined.
  7. Gently fold in the whipped egg whites until no streaks remain.
  8. Pour batter into the prepared pan and bake for 40-45 minutes until center is just slightly jiggly.
  9. Allow to cool completely at room temperature, at least 30 minutes.
  10. Dust the top with powdered sugar before slicing and serving.

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