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When it comes to desserts that are both delightful and refreshing, the Fluffy Lemon Custard Cake stands out as a true masterpiece. This cake is not just an ordinary treat; it encapsulates the essence of spring and summer in every bite. With its light, airy texture and vibrant lemon flavor, this cake is a celebration of all things sweet and citrusy. Whether you’re hosting a garden party or simply craving something special, this cake is sure to impress.

Fluffy Lemon Custard Cake

Indulge in the refreshing delight of Fluffy Lemon Custard Cake! This irresistible dessert is light, airy, and bursting with zesty lemon flavor, perfect for any occasion. Made with fresh ingredients like lemon juice and zest, this cake offers a delightful combination of sweetness and citrusy brightness. Impress your guests at garden parties or enjoy it as a special treat at home. Try this recipe to create sweet memories! #LemonCake #Baking #Dessert #HomemadeTreats #CakeRecipe #SpringBaking
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar, divided

4 large eggs, separated

1 cup whole milk

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

      In a large mixing bowl, beat the egg yolks and 3/4 cup of granulated sugar together until the mixture is pale and creamy.

        Slowly add the milk, lemon juice, lemon zest, vanilla extract, and melted butter to the egg yolk mixture, mixing until fully combined.

          Gradually incorporate the dry ingredients from step 2 into the wet mixture, stirring until smooth and well-combined.

            In a separate mixing bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue whisking until stiff peaks form.

              Gently fold the beaten egg whites into the cake batter in three additions. Be careful not to deflate the batter; the airiness from the egg whites is crucial for fluffiness.

                Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.

                    Once cooled, dust the top with powdered sugar if desired and serve. Enjoy your light and fluffy lemon custard cake!

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 8