Lemon Custard Cake

A moist lemon cake sits atop a delicate custard. Setting an 8 inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. This is excellent served warm straight from the oven or cold.

Prep: 15 min | Bake: 45 min | Yield: 6 to 8 servings

Ingredients

• 4 large eggs, separated
• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 1 tablespoon unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
• Confectioners' sugar (for dusting - optional)

Instructions

1. Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees F. Butter an 8 inch square or round baking dish.
2. In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter.
3. In another bowl, stir together the sugar, flour and salt.
4. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
5. Whip the egg whites until soft peaks form, then gently fold them into the batter.
6. Pour batter into the prepared baking dish. Carefully place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Attribution

Photo credit: (c) Can Stock Photo / annapustynnikova