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Lemon Custard Cake

  • Author: Olivia Chen
  • Total Time: 1 hour 5 minutes


4 eggs, separated
3/4 cup sugar
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 3/4 cups milk, lukewarm
1 lemon (zest and juice)
Powdered sugar for dusting


Preheat your oven to 325°F (160°C) and lightly grease an 8-inch square baking dish.
In a large bowl, beat the egg whites until stiff peaks form and set aside.
In another bowl, beat the egg yolks and sugar until light and fluffy. Mix in the melted butter, followed by the flour, until well combined.
Gradually add the milk, lemon juice, and zest, mixing until smooth.
Gently fold in the egg whites, a third at a time, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until the top is golden and the center is set.


Allow to cool in the pan, then dust with powdered sugar before serving.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


  • Serving Size: 8
  • Calories: 310 kcal