Guess what? I made it through the holidays without posting a lemon recipe, but now I’m back in full-blown lemon mode. As soon as the weather warmed up a little, I started wishing that Winter would fast forward to Spring and one thing led to another. When I think Spring, I always start thinking of lemon recipes. I just can’t help it. Before I knew it, I was in the kitchen messing around with lemons. I LOVE ALL THINGS LEMON!
I came across this recipe for Lemon Cake Custard in one of my very old cookbooks, the 1975 Derby Town Cookbook. I made a few minor changes, increasing the lemon flavor of course. You might know this recipe as Lemon Pudding Cake as I’ve seen it called with very similar recipes.
This is one of the most creamy, lemony and moist cakes ever!!! The hardest thing is trying to decide how you want to eat this cake. It’s excellent warm, room temperature and cold. It’s excellent by itself with a sprinkling of powdered sugar or with ice cream. It’s just plain lemon heaven!!!!
Here’s a brief overview of how quick and easy it was for me to make this delicious cake…
Top Left: I whisked together eggs, lemon zest, sugar, lemon juice, butter and salt in a large bowl. Then I added some flour and buttermilk.
Top Right: I whisked some egg whites in my stand mixer until they formed soft to medium peaks.
Bottom Left: I added the egg whites to the batter.
Bottom Right: And gently folded them in.
Top Left: I poured the mixture into a greased baking dish.
Bottom Left: I placed the baking dish in a roasting pan of very hot water and baked it until it was just light golden in color on top.
Right: I transferred the cake to a wire rack to cool.
Water bath tip: The top layer of the cake is just that…cake. The bottom layer bakes into a custard. If you want to have equal layers of cake and custard, make sure the water level is exactly half way up the sides of your baking dish.
Notice in the picture above how moist the cake is…then you see all that refreshing lemony custard in the bottom.
Oh yes, you can divide and bake the batter in ramekins if you want, but make sure you keep the water level low, only coming half way up the sides of the ramekins. Don’t you just want to take a bite of that custard?
If you love all things lemon like I do, you have to make this cake. You’ll be making it again and again. Let me know if you make it and how you like it, I mean love it.
- 3 large egg yolks
- 1 cup sugar
- 2 tablespoons melted butter
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1/3 cup fresh lemon juice, about 2 large lemons
- 5 tablespoons flour
- 1 1/2 cups full fat buttermilk
- 3 large egg whites
- powdered sugar for dusting, optional
- Butter a 1.5 quart baking dish, or an 8 inch square baking dish. Set the dish in a roasting pan. Fill the roasting pan with water until it comes half way up the baking dish. Remove the dish from the roasting pan. Leave the roasting pan in the oven and preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the egg yolks, sugar, butter, lemon zest, salt and lemon juice and set aside.
- Whisk the flour into the buttermilk and add to the wet mixture.
- In the mixing bowl of a stand mixer, whisk the egg whites until soft to medium peaks form. Gently fold the egg whites into the wet mixture.
- Pour batter into buttered baking dish and carefully place the dish in the hot water bath.
- Bake for approximately 45 to 50 minutes or until the cake is light golden on top and springs back when touched in the center.
- Transfer cake to a wire rack to cool. Dust the top with powdered sugar or serve with ice cream.
- Refrigerate leftovers.
- This cake is even better the next day. It is excellent cold or warm.
- Keep cake refrigerated until ready to serve.
- Serving Size: 6