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Lemon Custard Cake

October 26, 2016 By Jelli 4 Comments

Somedays you just need comfort food. And fast. Lemon custard cake is a zingy zesty cake full of bold lemon flavor with the quaint homey feel of creamy custard-meets-soufflé. Serve it warm for an instant day brightener!lemon-custard-cake-recipe

Packing up house for an international move, my sister-in-law gifted me this cookbook this month and I can’t. get. enough. Last week I penned the entire menu plan around this brilliant book save breakfast, which is generally one of two things: overnight oats or eggs, fruit, and homemade corn tortillas.

Lemon custard cake fit the bill for the perfect light lunch dessert this week. A friend of mine stopped over for lunch and a kiddo play date. She’s a mad for lemons (and actually brought along a box of her favorite lemon cookies to share) as is my husband, so I HAD to make this custard cake. lemon-custard-cake-3Big win. I made it again 3 days later.

The original recipe suggests dividing the cake batter into 6 ramekins and baking them in a hot water bath. Who’s got time for that? Instead, I took a shortcut and opted for the fine print suggestion to pour the batter into a shallow baking pan.lemon-custard-cake-2

Big made-to-share cakes just feel cozier to me. It’s also easier to hide telltale spoonfuls you may or may not have taken from the edge pieces. Not that I’d know anything about that.

Lemon Custard Cake
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: adapted from Martha Stewart Kitchens
Serves: 6 servings
Ingredients
  • 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
Instructions
  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.
3.3.3077

For more delicious recipes, be sure to follow me on Pinterest. If you’re hungry for great food fast then definitely add this cookbook to your Amazon cart.

Incredi-cookbook filled with simple, nutritious food anyone can cook

*This post is in no way compensated. I just plain love this cookbook and know you will too!

lemon-custard-cake

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Filed Under: Recipes Tagged With: Cake, desserts, Fruit, lemon

About Jelli

Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 8+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to three kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her sunny Costa Rican kitchen.

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Comments

  1. Chelsea @ Life With My Littles says

    October 26, 2016 at 1:33 pm

    Yum! This sounds delicious! I think I can use this as a breakfast, yes? We’ve been trying to come up with yummy breakfast ideas and I think I might try this haha!

    Reply
  2. Tyler Kelly says

    December 3, 2016 at 12:19 pm

    Oh wow. That lemon custard cake looks sooo yummy!

    Reply
    • Jelli says

      December 7, 2016 at 8:33 am

      It surely is! My husband loves lemon desserts, so this one was a must-try on our list. Definitely will make it again soon.

      Reply
  3. Amanda says

    December 8, 2016 at 8:33 am

    Yes this will certainly be made sometime VERY soon at our house!! I love lemon anything and even better when its amazing even without a crust *haha* I wonder if there is a way to make this without the sugar but with honey or something else?

    Reply

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Hi, I'm Jelli! I snagged the best guy around, birthed four tiny kidlets, scribble down too many dessert recipes, love Jesus, and grow veggies in my front yard. Read More…

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