Lemon Custard Cake

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## **Step-by-Step Instructions**

### **1. Preheat & Prepare**
Preheat your oven to **325°F (163°C)**. Grease an **8×8-inch baking dish** and line it with parchment paper for easy removal.

### **2. Separate the Eggs**
– In a clean, dry bowl, **whip the egg whites** with an electric mixer until stiff peaks form. Set aside.
– In another large mixing bowl, beat **egg yolks and sugar** until light and creamy.

### **3. Add the Wet Ingredients**
– Mix in the **melted butter, lemon zest, lemon juice, and vanilla extract** until well combined.
– Slowly add the **flour and salt**, mixing until smooth.

### **4. Incorporate the Milk**
– Gradually pour in the **lukewarm milk**, whisking continuously. The batter will be **thin**—this is normal!

### **5. Fold in the Egg Whites**
– Gently fold the **whipped egg whites** into the batter, being careful not to deflate them.
– The mixture will be slightly lumpy, but that’s okay—it helps create the distinct custard layer!

### **6. Bake to Perfection**
– Pour the batter into the prepared baking dish.
– Bake for **40-45 minutes**, or until the top is golden and slightly firm to the touch.
– The center should jiggle slightly—this means the custard layer is set!

### **7. Cool & Serve**
– Let the cake cool completely in the pan before slicing.
– Dust with **powdered sugar**, top with **whipped cream**, or serve with **fresh berries** for an extra touch of elegance!

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## **Tips for the Best Lemon Custard Cake**
✅ **Use fresh lemons** – Bottled lemon juice won’t give the same vibrant flavor!
✅ **Whip the egg whites properly** – Stiff peaks help create the cake’s airy top layer.
✅ **Don’t overmix** – Folding the egg whites gently keeps the batter light.
✅ **Let it cool completely** – The custard layer sets as it cools, making slicing easier.

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## **How to Store**
– **Refrigerate:** Store leftovers in an airtight container for **up to 3 days**. The flavors deepen, making it even more delicious!
– **Freeze:** Wrap individual slices tightly in plastic wrap and store in the freezer for **up to 1 month**. Thaw in the fridge before serving.

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## **Perfect Pairings**
🍵 **Hot Tea** – A cup of chamomile or Earl Grey complements the citrus notes beautifully.
🍓 **Fresh Berries** – Blueberries, raspberries, or strawberries add a fresh contrast.
🍦 **Vanilla Ice Cream** – The cold, creamy texture pairs wonderfully with the warm cake!

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### **Final Thoughts**
This **Lemon Custard Cake** is the ultimate **light and creamy** dessert that’s sure to impress! With its **bright lemon flavor, fluffy cake topping, and smooth custard base**, every bite is **a little piece of heaven**. 🍋✨

Try it once, and it’ll quickly become a **go-to favorite** for any occasion! 💛🍰