Recipes: Weekend at the Cottage
LEMON CUSTARD CAKE
A soft, delicate lemon cake served with a dusting of icing sugar, whipped cream and berries…
Ingredients
For the cake:
• 4 eggs, room temperature
• 1 teaspoon lemon juice
• 3/4 cup granulated sugar
• 1/2 cup butter, melted
• 3/4 cup unbleached all-purpose flour
• 2 cups whole milk, lukewarm
• 1/4 cup lemon juice
• 1-1/2 tablespoons lemon zest
To serve:
• icing sugar
• whipped cream
• fresh berries – raspberries, blueberries, strawberries, blackberries
• fresh mint
DIRECTIONS
1. Preheat oven to 325°F.
2. Grease a 9 x 9-inch square metal baking pan. Line with parchment paper and set aside.
3. Separate eggs: Place egg whites into a medium-sized bowl. Place egg yolks into a larger bowl.
4. Beat egg whites: Add teaspoon of lemon juice to egg whites and whip to form stiff peaks using a
hand mixer or stand mixer. Set whipped egg whites aside.
5. Prepare batter: Add sugar to egg yolks and combine using hand mixer. Add melted butter, lemon zest
and lemon juice and beat until combined. Slowly add flour, mixing well. Add the lukewarm milk slowly
and combine thoroughly.
6. Gently fold in the egg whites, 1/3 of them at a time. Make sure there are no lumps.
Pour batter into prepared baking dish. Note: this is a very runny batter.
7. Transfer to oven and bake for 45 – 50 minutes, or until the top is lightly golden and the centre of the
cake is slightly spongey to the touch.
8. Remove from oven and cool for 30 minutes before gently lifting the cake from the pan.
9. To serve: Dust the top with powdered sugar. Serve with a dollop of whipped cream, fresh berries
and fresh mint.
