Ingredients1/2 cup (115g) unsalted butter, melted3/4 cup (150g) granulated sugar1 tablespoon lemon zest (from about 2 lemons)1/2 cup fresh lemon juice (about 2-3 lemons)3 large eggs, separated1 teaspoon vanilla extract3/4 cup (95g) all-purpose flour1/4 teaspoon salt1 1/2 cups (360ml) milk (room temperature, preferably whole milk)Powdered sugar (for dusting, optional)InstructionsStep 1: Prepare the IngredientsPreheat the Oven: Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking dish or line it with parchment paper for easy removal.Separate the Eggs: Carefully separate the egg whites and yolks into two different bowls. Set the egg whites aside for later.Step 2: Make the BatterMix the Wet Ingredients: In a large bowl, whisk the egg yolks, melted butter, sugar, lemon zest, and lemon juice until well combined and smooth.Add the Dry Ingredients: Gradually add the flour and salt into the wet mixture, whisking until smooth. The batter will be slightly thick.Add the Milk: Slowly pour in the milk and vanilla extract, whisking constantly. The batter will become thin and watery at this stage, which is normal.Step 3: Whip the Egg WhitesBeat the Egg Whites: Using an electric mixer or a hand whisk, beat the egg whites until stiff peaks form. This will give your cake its light, airy texture.Fold in the Egg Whites: Gently fold the whipped egg whites into the lemon batter. Fold just until combined, leaving some lumps of egg white in the batter. This will help create the cake’s fluffy sponge layer.
Lemon Custard Cake
