{"id":4024,"date":"2025-02-18T13:32:49","date_gmt":"2025-02-18T13:32:49","guid":{"rendered":"https:\/\/dejunair.com\/?p=4024"},"modified":"2025-02-18T13:32:53","modified_gmt":"2025-02-18T13:32:53","slug":"lemon-custard-cake","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=4024","title":{"rendered":"Lemon Custard Cake"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1\/2 cup (115g) unsalted butter, melted<\/strong><\/li>\n\n\n\n<li><strong>3\/4 cup (150g) granulated sugar<\/strong><\/li>\n\n\n\n<li><strong>1 tablespoon lemon zest<\/strong>\u00a0(from about 2 lemons)<\/li>\n\n\n\n<li><strong>1\/2 cup fresh lemon juice<\/strong>\u00a0(about 2-3 lemons)<\/li>\n\n\n\n<li><strong>3 large eggs, separated<\/strong><\/li>\n\n\n\n<li><strong>1 teaspoon vanilla extract<\/strong><\/li>\n\n\n\n<li><strong>3\/4 cup (95g) all-purpose flour<\/strong><\/li>\n\n\n\n<li><strong>1\/4 teaspoon salt<\/strong><\/li>\n\n\n\n<li><strong>1 1\/2 cups (360ml) milk<\/strong>\u00a0(room temperature, preferably whole milk)<\/li>\n\n\n\n<li><strong>Powdered sugar<\/strong>\u00a0(for dusting, optional)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1: Prepare the Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Preheat the Oven:<\/strong>\u00a0Preheat your oven to 325\u00b0F (160\u00b0C). Grease an 8\u00d78 inch baking dish or line it with parchment paper for easy removal.<\/li>\n\n\n\n<li><strong>Separate the Eggs:<\/strong>\u00a0Carefully separate the egg whites and yolks into two different bowls. Set the egg whites aside for later.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2: Make the Batter<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Mix the Wet Ingredients:<\/strong>\u00a0In a large bowl, whisk the egg yolks, melted butter, sugar, lemon zest, and lemon juice until well combined and smooth.<\/li>\n\n\n\n<li><strong>Add the Dry Ingredients:<\/strong>\u00a0Gradually add the flour and salt into the wet mixture, whisking until smooth. The batter will be slightly thick.<\/li>\n\n\n\n<li><strong>Add the Milk:<\/strong>\u00a0Slowly pour in the milk and vanilla extract, whisking constantly. The batter will become thin and watery at this stage, which is normal.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3: Whip the Egg Whites<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Beat the Egg Whites:<\/strong>\u00a0Using an electric mixer or a hand whisk, beat the egg whites until stiff peaks form. This will give your cake its light, airy texture.<\/li>\n\n\n\n<li><strong>Fold in the Egg Whites:<\/strong>\u00a0Gently 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\u2019s fluffy sponge layer.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4: Bake the Cake<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Pour the Batter into the Pan:<\/strong>\u00a0Pour the batter into your prepared baking dish and smooth the top with a spatula.<\/li>\n\n\n\n<li><strong>Bake:<\/strong>\u00a0Place the dish in the preheated oven and bake for\u00a0<strong>40-50 minutes<\/strong>\u00a0or until the top is golden and slightly firm. The cake should jiggle slightly in the center when done, as the custard layer will still be soft.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Step 5: Cool and Serve<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Cool the Cake:<\/strong>\u00a0Allow the cake to cool completely in the dish before slicing. The cooling process helps the custard layer set properly.<\/li>\n\n\n\n<li><strong>Dust with Powdered Sugar:<\/strong>\u00a0Before serving, dust the top with powdered sugar for a touch of sweetness (optional).<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Tips for Perfect Lemon Custard Cake<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Room Temperature Ingredients:<\/strong>\u00a0Make sure your eggs and milk are at room temperature to help the batter come together smoothly.<\/li>\n\n\n\n<li><strong>Folding the Egg Whites:<\/strong>\u00a0Be gentle when folding in the egg whites to maintain the airy structure that separates the sponge from the custard.<\/li>\n\n\n\n<li><strong>Serve Chilled or Warm:<\/strong>\u00a0This cake is delicious both warm or chilled, depending on your preference. For a firmer custard, refrigerate for 1-2 hours before serving.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Conclusion<\/h3>\n\n\n\n<p>This&nbsp;<strong>Lemon Custard Cake<\/strong>&nbsp;is a delightful and elegant dessert that\u2019s sure to be a hit with lemon lovers. With its soft sponge and creamy custard, it\u2019s a zesty treat that\u2019s both refreshing and indulgent. Serve it with fresh berries or a dollop of whipped cream for an extra touch of sweetness!<\/p>\n\n\n\n<p><strong>Enjoy!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Step 1: Prepare the Ingredients Step 2: Make the Batter Step 3: Whip the Egg Whites Step 4:&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lemon Custard Cake - Best Food Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dejunair.com\/?p=4024\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Custard Cake - 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