Margaret Atwood's Baked Lemon Custard Cake
Indulge in the delicate elegance of Margaret Atwood's Baked Lemon Custard Cake, a dessert that strikes the perfect balance between tangy citrus and velvety sweetness. This unique recipe creates two distinct layers during baking—an airy, sponge-like cake on top and a luxuriously creamy custard underneath—all achieved with a simple water bath technique. Infused with freshly squeezed lemon juice and zest, every bite bursts with bright, refreshing flavor, while a light dusting of powdered sugar adds the perfect finishing touch. Ready in just about an hour, this showstopping yet deceptively easy dessert is perfect for dinner parties, brunch gatherings, or a cozy night in. Serve it chilled for an irresistible treat that will leave your guests raving!
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Ingredients
- 2 tablespoons unsalted butter
- 0.75 cups granulated sugar
- 3 whole large eggs
- 0.25 cups all-purpose flour
- 1 cups whole milk
- 0.25 cups freshly squeezed lemon juice
- 1 tablespoons lemon zest
- 0.25 teaspoons salt
- 1 tablespoons powdered sugar (for garnish)
Directions
Step 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round or square baking dish with butter or nonstick spray.
Step 2
Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and set aside.
Step 3
In a medium mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.
Step 4
Gradually mix in the flour and salt until fully incorporated. Then, slowly pour in the milk, lemon juice, and lemon zest, stirring until well blended. The batter will be quite thin; this is normal.
Step 5
In a separate bowl, beat the egg whites with an electric mixer or whisk until stiff peaks form. Gently fold the egg whites into the lemon batter in three additions, using a spatula to maintain the airiness of the mixture.
Step 6
Pour the batter into the prepared baking dish. Place the dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish, creating a water bath.
Step 7
Carefully transfer the roasting pan to the preheated oven and bake for 35-40 minutes, or until the top of the cake is golden brown and slightly set. The cake will jiggle slightly in the center when done.
Step 8
Remove the baking dish from the water bath and allow the cake to cool to room temperature. For best results, chill in the refrigerator for at least 1 hour before serving.
Step 9
Dust the top of the cake with powdered sugar before serving. Enjoy the layers of soft cake and creamy custard with a spoon!
Nutrition Facts
| Serving size | (677.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1291.9 |
| Total Fat 47.2g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 649.3mg | 0% |
| Sodium 897.8mg | 0% |
| Total Carbohydrate 200.8g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 170.9g | |
| Protein 29.6g | 0% |
| Vitamin D 227.4IU | 0% |
| Calcium 412.8mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 692.0mg | 0% |
Source of Calories