Lemon Custard Cake

Name: Lemon Custard Cake
Total time: 2700 s
Yield: 9 servings
Cuisine: American
Ingredients: 4 large eggs, seperated, yolks in one bowl, whites in another large bowl. Cover and bring to room temperature; 3/4 cup granulated sugar; 1 lemon juiced, about 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/2 cup unsalted butter, melted and at room temperature; 1/4 teaspoon salt; 1/2 teaspoon cream of tarter; 1 teaspoon vanilla extract; 3/4 cup all purpose flour; 2 cups,milk, heated just until luke warm; confectioner's sugar for dusting; 1 tablespoon sweetened cocoa powder; FOR SERVING; whipped cream; fresh berries

fenway @Fenway

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

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Ingredients

45 mins

9 servings

4large eggs, seperated, yolks in one bowl, whites in another large bowl. Cover and bring to room temperature
3/4 cupgranulated sugar
1lemon juiced, about 3 tablespoons fresh lemon juice
1 teaspoonlemon zest
1/2 cupunsalted butter, melted and at room temperature
1/4 teaspoonsalt
1/2 teaspooncream of tarter
1 teaspoonvanilla extract
3/4 cupall purpose flour
2cups,milk, heated just until luke warm
confectioner's sugar for dusting
1 tablespoonsweetened cocoa powder
FOR SERVING
whipped cream
fresh berries

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Steps

45 mins

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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fenway @Fenway

on January 16, 2016 02:03

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.