Lemon Custard Cake
This recipe has been around for a long time. I have read it originated in Rome. It has many names, custard cake, three layer cake, flan cake and magic cake to name a few. Its a simple batter that cooks in a low oven to form 3 layers. There are many flavors but the batter is basically the same. It is important to use the pan size called for, it does not double well. Make 2 if you want more servings. It is an amazing custard topped moist and refreshing with the lemon flavor in this one. Serve with berries and whipped cream for a delicious dessert. Give the cake cooling and chilling time, its best chilled overnight
Lemon Custard Cake
This recipe has been around for a long time. I have read it originated in Rome. It has many names, custard cake, three layer cake, flan cake and magic cake to name a few. Its a simple batter that cooks in a low oven to form 3 layers. There are many flavors but the batter is basically the same. It is important to use the pan size called for, it does not double well. Make 2 if you want more servings. It is an amazing custard topped moist and refreshing with the lemon flavor in this one. Serve with berries and whipped cream for a delicious dessert. Give the cake cooling and chilling time, its best chilled overnight
Cooking Instructions
- 1
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
- 2
Beat the egg yolks, sugar, vanilla and salt until pale in color and fluffy
- 3
Add the lemon juice and zest and beat in
- 4
Add and beat in the melted butter
- 5
Add the flour in 2 additions, stirring it in until blended
- 6
Add the warm milk to the mixture and combine until blended. Batter will be very thin
- 7
Beat egg whites with cream of tarter until they form stiff peaks
- 8
Gently but completely fold egg whites into batter. It will still be thin
- 9
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
- 10
- 11
Cool completely before carefully running a thin knife around edges and removing from pan
- 12
Invert onto confectioner's sugar dusted kitchen towel
- 13
Carefully turn over onto serving plate
- 14
Dust with sweetened cocoa powder, cover and chill at least 6 hours
- 15
Cut into sqares
- 16
Serve with whipped cream and fresh berries
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