MAGIC CUSTARD CAKE

This lemony cake magically separates into layers when baked! Delicious custard at the bottom and moist cake on top! Yes, it's Magic Custard Cake. Just 6 ingredients total. A cake that's so simple to make yet delicious with amazing layers of goodness. 
​

---

Another good thing about this cake is that it's not overly sweet! You can leave the top plain or dust with some powdered sugar as desired.  And if you have no lemon, you can still make this cake without it. Just omit the lemon,  add 1 tsp vanilla and bake for about 35 minutes or longer depending on your oven. 
​

---

I baked this cake for about 45 minutes but baking time varies depending on your oven. The keys is to achieve a nice light golden top with the cake somewhat wobbly in the middle. You do not want to overbake the cake or else the custard at the bottom will be rubbery. Take a peek on the oven window and see the top's color and lightly shake the pan if the cake is still too wobbly. 

---

​Give this cake atry and let me know what you think by leaving a comment below. Enjoy!

MAGIC CUSTARD CAKE

Ingredients:

• 4 large eggs, room temperature, separated
• 3/4 cup / 170g sugar
• 1/2 cup /115g butter, melted
• lemon zest from 1 medium lemon
• 3 tbsp / 45ml lemon juice
• 3/4 cup / 95g all-purpose flour
• 2 cups / 480ml lukewarm milk

​

​VIDEO

Procedure:

• Preheat oven to 325F / 160C. Line a square (8x8) pan with parchment paper and set aside.
• Beat the egg yolks and sugar until well combined and are light and frothy.
• Add the melted butter, lemon juice and lemon zest. Whisk until fully incorporated. 
• Add flour whisking well  on medium speed. 
• Gradually add milk and continue beating on low-medium speed to combine all ingredients.  Set aside.
• In a separate bowl, beat the egg whites until stiff peaks form then gradually fold into the egg yolk mixture.  Do not overmix.
• Pour the batter into the prepared pan.
• Bake in a preheated oven for about 45 minutes or until the cake is golden.
• Allow to cool before serving.
• This lemony cake magically separates into layers when baked. A delicious custard at the bottom and cake on top.
• When making lemon zest, just grate the outermost part of the rind. Do not grate the white part because that's bitter. 
• Beat the egg whites until stiff or when you have glossy peaks that stand straight. Mixture won't move if you tilt the bowl.
• You can easily line  your baking pan with baking paper. Just cut about 11-12 inches baking paper then make four cuts from the paper's edge right up to the corners of the pan.

YOU MAY ALSO LIKE:

TRES LECHES CAKE