Description
This lemon custard cake magically separates into three layers while baking, delivering moist cake, silky custard, and a golden top. Perfect for beginners, it effortlessly balances zesty citrus with creamy sweetness.
Ingredients
Scale
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- ½ cup unsalted butter (melted)
- ¾ cup all-purpose flour
- 1½ cups whole milk
- Zest and juice of 3 lemons (⅓ cup juice + 2 tbsp zest)
- 1 tsp vanilla extract
Instructions
- Preheat and Prep
First, preheat the oven to 325°F (163°C). Grease an 8-inch springform pan and line the bottom with parchment paper to prevent sticking. - Whip Eggs and Sugar
Using a hand mixer, beat eggs and sugar on high for 7 minutes until pale and ribbon-like. This ensures the cake’s airy texture. - Combine Ingredients
Next, reduce mixer speed to low. Add melted butter, flour, milk, lemon zest/juice, and vanilla. Mix just until combined to avoid dense layers. - Bake in Water Bath
Place the pan in a larger baking dish. Pour hot water into the outer dish until halfway up the springform. Bake for 60-70 minutes until golden and slightly jiggly. - Cool and Chill
Finally, cool the cake in the oven with the door cracked for 1 hour. Refrigerate overnight to set the custard layer properly.
Notes
- Room Temperature Eggs: For maximum volume, ensure eggs are not cold.
- Avoid Overmixing: Streaks in the batter are okay – overmixing ruins layer separation.
- Storage: Keep refrigerated for up to 5 days or freeze slices for 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 165mg