A soft, rich and creamy lemon cake with a golden top and a smooth custard-like center. It’s simple to make and perfect with a cup of coffee or tea.
Ingredients
- 4 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup (60 ml) fresh lemon juice
- ¾ cup (95 g) all-purpose flour
- 2 cups (480 ml) whole milk, lukewarm
- ¼ teaspoon salt
- Powdered sugar, for dusting
Instructions
- Prepare the pan: Preheat the oven to 325°F (165°C). Line a loaf pan or small rectangular baking pan with parchment paper, leaving some overhang for easy removal.
- Beat the eggs: Separate the eggs. Beat the egg yolks with the sugar until pale and creamy.
- Add the wet ingredients: Slowly mix in the melted butter, vanilla, lemon zest, and lemon juice.
- Add the flour: Sift in the flour and salt. Mix until smooth.
- Add the milk: Gradually pour in the lukewarm milk while whisking gently until everything is well combined.
- Fold in the egg whites: Beat the egg whites until soft peaks form. Gently fold them into the batter. The batter will be quite thin—this is normal.
- Bake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until the top is golden and the center has a slight jiggle.
- Cool completely: Let the cake cool in the pan, then refrigerate for at least 2 hours for the custard center to fully set.
- Serve: Remove from the pan, dust generously with powdered sugar, slice, and serve chilled.
🍋 Tips
- Use fresh lemon juice for the best flavor.
- Don’t overbake—the slightly soft center is what gives this cake its creamy texture.
- Chill thoroughly before slicing for cleaner pieces.
- Add extra lemon zest on top for a stronger citrus flavor.
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Chill Time: 2 hours
Servings: 8–10 slices