Another great option for summertime treats, this lemon custard cake it great alone, with just a sprinkling of powdered sugar, or topped with juicy berries (my personal preference).
Do not be alarmed by the runny consistency of the batter - that is exactly how it is supposed to be. The cake firms up quite a bit once cooked and cooled.
Lemon Custard Cake
Recipe from Give Recipe
4 eggs, room temperature
1 tsp. vanilla
1 c. sugar
1/2 c. butter (1 cube)
3/4 c. flour
2 c. milk, lukewarm
2 tsp. finely grated lemon zest (1 Tbsp. lemonaide powder)
Separate egg whites and egg yolks.
Beat whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and mix with a spatula until well incorporated.
Continue beating as you add the milk gradually.
Gently fold in the egg white, one third at a time.
Fold in the grated lemon zest.
Pour very runny batter into a greased 8x11" baking dish.
Bake at 320 degrees for 60 minutes.
Dust with powdered sugar or top with fresh fruit. I ended up putting mine face down on a platter first, but you can't really go wrong here.