Lemon Custard Cake

Ingredients:

For the cake:

• 4 large eggs, separated
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 1/2 cups milk, lukewarm

For the custard:

• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, beat the egg whites until stiff peaks form. Set aside.
3. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
4. Gradually add the flour to the wet ingredients, alternating with the lukewarm milk, and mix until smooth.
5. Gently fold in the beaten egg whites until well combined.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. In a separate bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and melted butter until well combined.
8. Slowly pour the custard mixture over the cake batter in the baking dish.
9. Place the baking dish in a larger pan filled with hot water to create a water bath.
10. Bake in the preheated oven for 45-50 minutes, or until the cake is set and golden brown on top.
11. Remove from the oven and let it cool slightly before serving.
12. Serve the lemon custard cake warm or chilled, dusted with powdered sugar if desired.

Enjoy this delightful Lemon Custard Cake with its creamy custard layer and refreshing lemon flavor!