Lemon Custard Cake

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.

Let cool.

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.