Lemon Custard Cake Recipe 99

 

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons butter, softened
• 1/4 cup vegetable oil
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1/3 cup fresh lemon juice
• 1 1/4 cups whole milk
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 350°F and lightly grease an 8-inch cake pan. Optionally, line the pan with parchment paper for easier removal.
2. Sift together the flour, baking powder, and salt in a medium-sized bowl.
3. In a large mixing bowl, beat the sugar, butter, and oil until light and fluffy. Gradually blend in the egg yolks, one at a time, followed by the vanilla extract and lemon zest.
4. Add the dry ingredients to the sugar mixture incrementally, alternating with the lemon juice and milk, until the batter is smooth.
5. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter, ensuring they are fully incorporated without overmixing.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for a few minutes in the pan before removing. Let it cool completely on a wire rack.
9. Dust with powdered sugar before serving for an elegant finish.

Variations & Tips:

• For an orange-flavored version, substitute lemon juice and zest with orange.
• To create a dairy-free alternative, replace whole milk with almond or coconut milk, and use a dairy-free butter