Name: Lemon Custard Cake
Ingredients: 4 large eggs, seperated, yolks in one bowl, whites in another large bowl. Cover and bring to room temperature; 3/4 cup granulated sugar; 1 lemon juiced, about 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/2 cup unsalted butter, melted and at room temperature; 1/4 teaspoon salt; 1/2 teaspoon cream of tarter; 1 teaspoon vanilla extract; 3/4 cup all purpose flour; 2 cups,milk, heated just until luke warm; confectioner's sugar for dusting; 1 tablespoon sweetened cocoa powder; FOR SERVING; whipped cream; fresh berries

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Lemon Custard Cake

You can cook Lemon Custard Cake using 15 ingredients and 16 steps. Here is how you do it.

Ingredients of Lemon Custard Cake :

Use large eggs, seperated, yolks in one bowl, whites in another large bowl. Cover and bring to room temperature.

You need granulated sugar.

Prepare lemon juiced, about 3 tablespoons fresh lemon juice.

Use lemon zest.

Prepare unsalted butter, melted and at room temperature.

Use salt.

You need to prepare cream of tarter.

Use vanilla extract.

Prepare all purpose flour.

You need cups,milk, heated just until luke warm.

You need to prepare confectioner's sugar for dusting.

Use sweetened cocoa powder.

Use FOR SERVING.

You need to prepare whipped cream.

Use fresh berries.

Short Tips:

Do not concern about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are constantly verified to be more dangerous because they are more prone to slip when cutting, that makes the chance of cutting yourself higher. If you plan to keeping knives sharp, you should also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

instructions :Lemon Custard Cake

Preheat oven to 325°F. Spray an 8 by 8 baking dish with bakers spray. Be sure to use an 8 by 8 pan to get the layered results.

Beat the egg yolks, sugar, vanilla and salt until pale in color and fluffy.

Add the lemon juice and zest and beat in.

Add and beat in the melted butter.

Add the flour in 2 additions, stirring it in until blended.

Add the warm milk to the mixture and combine until blended. Batter will be very thin.

Beat egg whites with cream of tarter until they form stiff peaks.

Gently but completely fold egg whites into batter. It will still be thin.

Pour mixture into prepared pan and bake about 40 to 50 minutes until golden on top and firm to touch. Mine takes 45 minutes in my oven.

Cool completely before carefully running a thin knife around edges and removing from pan.

Invert onto confectioner's sugar dusted kitchen towel.

Carefully turn over onto serving plate.

Dust with sweetened cocoa powder, cover and chill at least 6 hours.

Cut into sqares.

Serve with whipped cream and fresh berries.

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