Lemon Custard Cake
Ingredients:
- 4 eggs, separated
- 1 tablespoon water
- 3/4 cup sugar
- 1 cup milk
- 1 lemon (zest and juice)
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Directions:
- Preheat oven to 325°F (160°C).
- Prepare an 8-inch cake pan by lining it with parchment paper.
- In a large bowl, beat egg yolks with water until smooth.
- Gradually add sugar, beating until fluffy.
- Mix in lemon zest, lemon juice, and melted butter.
- Stir in flour until evenly combined.
- Gradually add milk, stirring continuously.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold into the lemon mixture.
- Pour batter into the prepared cake pan.
- Bake for 40-45 minutes, or until the top is golden and the center is set.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 220 kcal | Servings: 8