Lemon Custard Cake
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 eggs, separated
  • ½ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 1 cup milk
  • ¼ teaspoon salt
  • powdered sugar, for serving
  1. Preheat oven to 350F.
  2. Sparingly butter the an 8" square baking dish.
  3. In a medium bowl whisk egg yolks and sugar until lightened and thickened, about 2 minutes.
  4. Slowly whisk in flour followed by lemon zest, juice, and milk.
  5. Beat egg whites and salt until stiff.
  6. Fold egg whites into cake batter and pour into prepared 8" square baking dish.
  7. Bake 30 minutes. Allow to cool 20 minutes before serving. Dust with powdered sugar and garnish with berries.
Recipe by Jellibean Journals at https://jellibeanjournals.com/lemon-custard-cake/