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Custard Lemon Fluff Cake Recipe

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3.8 from 10 reviews

This light and fluffy Custard Cake combines the delicate flavors of lemon and creamy custard in a moist, tender cake. Featuring a smooth batter enriched with lemon zest and juice, and a soft texture achieved by folding in whipped egg whites, this custard cake is perfect served dusted with confectioners' sugar for a simple yet elegant dessert.

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup sugar

Wet Ingredients

  • 4 cold large eggs, separated
  • 4 tablespoons butter, melted and cooled
  • 1 medium lemon, zested and juiced
  • 2 cups 2% milk, divided

Optional

  • Confectioners' sugar, for dusting

Instructions

  1. Prepare the Pan and Oven: Line a 2-inch-tall 8×8-inch cake pan with parchment paper, ensuring the parchment extends over the sides for easy removal. Preheat the oven to 325°F (163°C).
  2. Mix the Batter: In a mixing bowl, whisk together the all-purpose flour and sugar. Add the egg yolks, melted and cooled butter, lemon juice, lemon zest, and 1/2 cup of the 2% milk. Whisk these ingredients together until well combined and smooth. Then, gradually whisk in the remaining 1 1/2 cups of milk to create a smooth custard-like batter.
  3. Beat the Egg Whites: Using a stand mixer fitted with a whisk attachment, beat the cold egg whites on medium speed until stiff peaks form. This aerates the egg whites and ensures the cake will be light and fluffy.
  4. Fold in Egg Whites: Gently fold one-third of the whipped egg whites into the batter to lighten it. After fully incorporating the liquid, carefully fold in the remaining egg whites in two more additions, mixing gently to avoid deflating the batter and to keep the texture airy.
  5. Pour and Bake: Pour the batter evenly into the prepared cake pan. Place it in the preheated oven and bake for 45 to 50 minutes, or until the top is lightly golden and a toothpick or tester inserted into the center comes out clean.
  6. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan for at least one hour. Once cool, lift the cake from the pan using the parchment overhangs. Optionally, dust the top with confectioners' sugar before slicing. Serve at room temperature or chilled for a refreshing dessert.

Notes

  • Ensure eggs are cold for better volume when whipping the egg whites.
  • Be gentle when folding egg whites to maintain a light texture.
  • Use fresh lemon juice and zest for the best flavor.
  • Allow the cake to cool completely before removing to prevent it from breaking.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/custard-lemon-fluff-cake-recipe/