Best 4 Lemon Custard Cakes Recipes
Lemon Custard Cakes: A Delightful Treat for Any Occasion
Indulge in the delightful symphony of flavors with our collection of Lemon Custard Cakes. These luscious cakes are a perfect balance of tangy lemon and creamy custard, encased in a tender and fluffy cake. Each recipe offers a unique twist on this classic dessert, ensuring an unforgettable experience. From the classic Lemon Custard Cake, featuring a velvety smooth custard filling, to the decadent Chocolate Lemon Custard Cake, boasting a rich chocolate frosting, these recipes cater to every taste preference. For those who love a hint of crunch, the Lemon Custard Cake with Crumb Topping adds a satisfying textural contrast. And for a refreshing summer treat, the Lemon Blueberry Custard Cake combines the tang of lemons with the sweetness of blueberries.
MEYER LEMON CUSTARD CAKES
A comforting dessert that's a cross between a soufflé and a cake.
Provided by Josie Le Balch
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Chill Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
- Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
- Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
- Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
- Sold at some supermarkets and at specialty foods stores.
LEMON CUSTARD CAKES
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
- In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
- With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
- Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.
Nutrition Facts : Calories 161 g, Fat 6 g, Protein 5 g
ROSEMARY-LEMON CUSTARD CAKES
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.
Provided by echo echo
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.
RASPBERRY-LEMON CUSTARD CAKES
This recipe appears in the June issue of Woman's Day magazine. Serve in clear glass custard cups to show the different layers.
Provided by dojemi
Categories Dessert
Time 39m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
- Heat oven to 350°F.
- You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
- Beat egg whites in a medium bowl with mixer on medium speed until foamy.
- Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
- With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
- Beat in flour, extract, lemon zest and juice.
- Gradually beat in milk.
- Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
- Divide batter among prepared cups (cups should be filled to the top).
- Place cups in hot water in roasting pan.
- Bake until puddings are puffed and golden brown on top -- about 24 minutes.
- Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
Nutrition Facts : Calories 142.2, Fat 3, SaturatedFat 1.3, Cholesterol 73.4, Sodium 46, Carbohydrate 24.9, Fiber 1.4, Sugar 20, Protein 4.3
Tips:
- Use Fresh Ingredients: Fresh lemons provide the best flavor for the custard cakes. Make sure to use unwaxed lemons for optimum taste and avoid any bitterness.
- Strain the Lemon Juice: Straining the lemon juice helps remove any seeds or pulp that could affect the texture of the cake.
- Cream the Butter and Sugar Properly: Creaming the butter and sugar together until light and fluffy is crucial. This step incorporates air into the mixture, resulting in a tender and airy cake.
- Add Eggs Gradually: Gradually adding the eggs to the creamed mixture helps prevent the mixture from curdling.
- Do Not Overmix the Batter: Overmixing the batter can result in a dense and tough cake. Mix just until the ingredients are well combined.
- Bake the Cakes Until a Toothpick Inserted Comes Out Clean: Baking the cakes until a toothpick inserted into the center comes out clean ensures that they are fully cooked.
- Cool the Cakes Completely Before Frosting: Allow the cakes to cool completely before frosting them. This helps the frosting set properly and prevents it from sliding off the cakes.
- Use a Simple Syrup to Keep the Cakes Moist: Brush the cakes with a simple syrup made from equal parts sugar and water before frosting them. This helps keep the cakes moist and enhances their flavor.
Conclusion:
Lemon custard cakes are a delightful treat that combines the tanginess of lemons with the richness of custard. By following these tips and using the provided recipes, you can create delicious and impressive lemon custard cakes that will be a hit at any gathering. Remember to use fresh ingredients, cream the butter and sugar properly, add eggs gradually, and avoid overmixing the batter. Bake the cakes until a toothpick inserted comes out clean and let them cool completely before frosting. With a little practice, you'll be able to master the art of making these delectable lemon custard cakes that are sure to impress your family and friends.
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