Name: Egg Custard Lemon Cake
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes
Yield: 8 porciones
Ingredients: 1 1/4 cups (160 g) all-purpose flour; 2 tsp baking powder; 0.25 tsp fine sea salt; 0.5 cup (115 g) unsalted butter, softened; 0.75 cup (150 g) granulated sugar, divided (reserve 2 tbsp); 2 large eggs, room temperature, separated; 1 tsp pure vanilla extract; 0.5 cup (120 ml) whole milk; 0 Zest of 2 lemons (about 2 tbsp); 0.25 cup (60 ml) fresh lemon juice; 0.75 cup (180 ml) heavy cream; 3 large egg yolks; 0.25 cup (50 g) granulated sugar (for custard); 1 tbsp cornstarch; 0 Pinch of salt; 0 Confectioners’ sugar, for dusting (optional)

1

Preheat the oven to 350°F (175°C). Butter and flour an 8-inch (20 cm) round cake pan, or line with parchment leaving an overhang — I want easy removal, not excuses.

2

Whisk flour, baking powder and 1/4 tsp salt in a bowl. Set aside.

3

In a stand mixer or with a hand mixer, cream the softened butter with 1/2 cup sugar until pale and light — about 3 minutes. Scrape the bowl.

4

Add 1 whole egg and vanilla, then mix briefly. Fold in half the dry mix, then the milk, then the remaining dry mix — don’t overwork it. Fold in lemon zest. You want an even batter, not a dense brick.

5

Spread the batter evenly into the prepared pan, smoothing the top. Bake for 12–15 minutes — you’re only giving the cake a head start, not finishing it. It should be just set and springy.

6

Meanwhile, make the lemon egg custard: whisk egg yolks with 1/4 cup sugar and cornstarch until pale. In a small saucepan, combine heavy cream, lemon juice and reserved 2 tbsp sugar with a pinch of salt. Warm gently until steaming — don’t boil.

7

Temper the warm lemon cream into the yolk mixture: slowly drizzle about a third in while whisking, then pour everything back into the pan. Return to low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon — about 3–5 minutes. Remove from heat and let cool 2 minutes.

8

Pour the warm custard over the partially baked cake in the pan, spreading to the edges. Return to the oven and bake for 25–30 minutes more, until custard is set but still slightly wobbly in the center — you want a jiggle, not a liquid mess.

9

Remove from oven and cool on a rack 30 minutes, then chill in the fridge at least 2 hours to finish setting. Run a knife around the edge, invert onto a plate, then flip again to present the smooth custard top.

10

Dust with confectioners’ sugar if you like. Serve slices chilled or at cool room temperature. Sharp, clean lemon notes — don’t drown them with cloying sweetness.

Egg Custard Lemon Cake

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