Lemon Custard Cake.
You can cook Lemon Custard Cake using 15 ingredients and 16 steps. Here is how you cook it.
Ingredients of Lemon Custard Cake
- Prepare 4 of large eggs, seperated, yolks in one bowl, whites in another large bowl. Cover and bring to room temperature.
- You need 3/4 cup of granulated sugar.
- You need 1 of lemon juiced, about 3 tablespoons fresh lemon juice.
- You need 1 teaspoon of lemon zest.
- It’s 1/2 cup of unsalted butter, melted and at room temperature.
- It’s 1/4 teaspoon of salt.
- It’s 1/2 teaspoon of cream of tarter.
- It’s 1 teaspoon of vanilla extract.
- It’s 3/4 cup of all purpose flour.
- You need 2 of cups,milk, heated just until luke warm.
- It’s of confectioner's sugar for dusting.
- Prepare 1 tablespoon of sweetened cocoa powder.
- Prepare of FOR SERVING.
- You need of whipped cream.
- It’s of fresh berries.
Lemon Custard Cake step by step
- Preheat oven to 325°F. Spray an 8 by 8 baking dish with bakers spray. Be sure to use an 8 by 8 pan to get the layered results.
- Beat the egg yolks, sugar, vanilla and salt until pale in color and fluffy.
- Add the lemon juice and zest and beat in.
- Add and beat in the melted butter.
- Add the flour in 2 additions, stirring it in until blended.
- Add the warm milk to the mixture and combine until blended. Batter will be very thin.
- Beat egg whites with cream of tarter until they form stiff peaks.
- Gently but completely fold egg whites into batter. It will still be thin.
- Pour mixture into prepared pan and bake about 40 to 50 minutes until golden on top and firm to touch. Mine takes 45 minutes in my oven.
- .
- Cool completely before carefully running a thin knife around edges and removing from pan.
- Invert onto confectioner's sugar dusted kitchen towel.
- Carefully turn over onto serving plate.
- Dust with sweetened cocoa powder, cover and chill at least 6 hours.
- Cut into sqares.
- Serve with whipped cream and fresh berries.
