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Magic Lemon Custard Cake Recipe

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★★★★★

4.6 from 76 reviews

This Magic Lemon Custard Cake is a wonderfully light and fluffy dessert with a delicate lemon flavor. The custard-like texture is achieved by folding whipped egg whites into a lemon-infused batter, then baking it until the top is golden and the center is just set. Perfectly refreshing and easy to make, this cake is great served chilled or at room temperature, dusted with powdered sugar.

Ingredients

Scale

Egg Whites

  • 4 large eggs, room temperature, separated (egg whites only)
  • 1/4 teaspoon cream of tartar (optional)

Wet Ingredients

  • 4 large egg yolks
  • 1/2 cup unsalted butter, melted and cooled (1 stick)
  • 1 teaspoon vanilla paste or extract
  • 1/4 cup lemon juice (from about 2 large lemons)
  • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
  • 1 3/4 cups whole milk, room temperature

Dry Ingredients

  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup all-purpose flour, sifted

Finishing

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and position the rack in the middle. Line an 8×8-inch baking dish with parchment paper to prevent sticking and for easy removal of the cake.
  2. Whip Egg Whites: Carefully separate the egg whites into the bowl of a stand mixer fitted with the whisk attachment, ensuring no yolks are mixed in. Add cream of tartar if using. Whisk on medium-high speed until the egg whites form stiff peaks, about 3 to 5 minutes. Transfer the whipped whites to a separate bowl and set aside.
  3. Beat Egg Yolks: Without cleaning the mixer bowl, add the egg yolks and whisk on medium-high speed until foamy, about 1 minute. Gradually drizzle in the sugar while continuing to whisk until the yolks are creamy and lighter in color, about 2 to 3 minutes. Add salt, melted butter, and vanilla extract, beating for another 1 to 2 minutes until well combined.
  4. Add Dry Ingredients and Liquids: Switch to the paddle attachment and add sifted flour, mixing on medium-low until smooth. Stir in lemon juice and lemon zest, followed by slowly adding milk while mixing until the batter is fully combined. Scrape the bowl’s sides and bottom with a silicone spatula to ensure even mixing.
  5. Fold in Egg Whites: Remove the mixing bowl from the stand mixer. Gently fold a third of the whipped egg whites into the batter using a silicone spatula to lighten the mixture. Repeat folding the remaining egg whites in two more batches, being careful not to overmix—some pockets of egg whites in the batter are okay.
  6. Bake the Cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 45 to 55 minutes until the top is lightly golden and the center jiggles slightly when gently shaken.
  7. Cool and Chill: Let the cake cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least one hour or preferably overnight to allow the custard texture to set fully.
  8. Serve: Remove the cake from the pan carefully and dust generously with powdered sugar if desired. Cut into 9 squares and serve chilled or at room temperature.

Notes

  • Store leftover cake wrapped tightly in plastic wrap in the refrigerator for up to one week.
  • You can freeze the cake in an airtight container for up to three months; thaw overnight in the refrigerator before serving.
  • Using room temperature ingredients helps achieve a smoother batter and better rise.
  • Do not overmix when folding in egg whites to maintain a light, airy texture.
  • The cake jiggles slightly when done baking; it will firm up while chilling.

Keywords: lemon custard cake, magic cake, lemon dessert, light cake, custard dessert, easy lemon cake, baked custard

Find it online: https://mjrecipe.com/magic-lemon-custard-cake-recipe/