Description
A magical lemon dessert that bakes itself into two distinct layers: a fluffy sponge cake on top and a tangy, creamy custard underneath. This simple yet stunning treat uses pantry staples and delivers a perfect balance of bright citrus and rich comfort.
Ingredients
Scale
3 large eggs
3/4 cup granulated sugar
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 1/2 cups whole milk
1/3 cup fresh lemon juice
1 large lemon zest
1 tsp vanilla extract
1 pinch salt
1 tbsp powdered sugar
Instructions
- Preheat oven to 325°F (160°C). Grease an 8×8 inch baking dish
- Separate eggs: yolks in large bowl, whites in clean medium bowl
- Beat egg yolks with 1/2 cup sugar until pale and thick
- Whisk in melted butter, flour, warm milk, lemon juice, lemon zest, vanilla, and salt until smooth
- Beat egg whites with remaining 1/4 cup sugar until soft, glossy peaks form
- Gently fold beaten egg whites into lemon batter until just combined
- Pour batter into prepared dish. Place dish in larger roasting pan with hot water bath (water halfway up sides)
- Bake 45-55 minutes until top is golden and set, center slightly jiggly
- Cool completely in water bath. Dust with powdered sugar before serving
Notes
Use room temperature eggs and milk for best results.
Do not skip the water bath – it's essential for layer separation.
Let cool completely before serving for custard to set properly.
Store covered in refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 45-55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 1/9 of cake)
- Calories: 220 kcal
- Sugar: 23g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon, custard, cake, dessert