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Magic Custard Cake

This magic custard cake is a delicious cake that reminds me a lot of childhood. My mother used to make this pretty often, especially during the summer. It was a pleasant experience to recreate this dessert after such a long time.

This Magic Custard Cake which we also used to call it  “smart cake”,  is really easy to prepare and while baking it forms into three layers. A spongy one on top, a custard one in the middle and a dense layer at the bottom. The add of lemon zest really makes this cake quite delicate and can be an impressive and elegant dessert for any occasion.

Variations can be made to this simple cake, you can make it with chocolate, with citrus fruits, berries or other favorite fruits.  At the beginning of my blog, I’ve shared this magic custard cake made with cherries and called it Cherry Summer Dessert,  which is simply great for cherry season. Check it out and try the version you like best.

Magic Custard Cake with Whipped Cream

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Magic Custard Cake

Magic Custard Cake

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This Magic Custard Cake while is baking it forms into three layers. A spongy one on top, a custard one in the middle and a dense layer at the bottom. The add of lemon zest really makes this cake quite delicate and can be an impressive and elegant dessert for any occasion.
Servings 9 servings
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins

Ingredients
  

  • 4 eggs
  • 1/2 cup (113g) butter , at room temperature
  • 2/3 cup (135g) sugar
  • 2 tsp (10g) vanilla extract
  • Zest of 2 lemons
  • 1 cup (125g) all-purpose flour
  • 2 cups (500 ml) milk

For Serving

  • Sweetened whipped cream
  • Lemon slices

Instructions
 

  • Preheat oven to 300F (150C). Grease and line a 8×8 inch (20x20cm) pan with parchment paper.
  • Separate egg whites from yolks. Mix egg yolks with sugar, butter vanilla extract and lemon zest until smooth. Add flour and mix until well blended. Add milk and continue mixing on low speed until homogenous.
  • In another bowl whip the whites until stiff peaks form. Gently fold the whites into the milk and yolks mixture.
  • Pour the mixture into the prepared pan and bake for 80-90 minutes until lightly golden. Let it cool completely in the pan and refrigerate to set for a couple of hours.
  • Trim the edges and cut the cake into bars. Top the bars with whipped cream and lemon slices if desired or simply dust with powdered sugar. Enjoy!

Video

Nutrition

Serving: 1gCalories: 255kcalCarbohydrates: 28.4gProtein: 5.8gFat: 13.4gSaturated Fat: 7.8gCholesterol: 104mgSugar: 17.6g
Calories: 255kcal
Course: Dessert
Cuisine: American
Keyword: custard cake, magic custard cake, smart cake, summer dessert, vanilla magic custard cake, vanilla smart cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Sarah Author says:

    Can i use oil instead of the butter please ? Thanks in advance and i really really love your work
    Love from egypt

    1. Ella-HomeCookingAdventure Author says:

      Hi Sarah.

      You better use butter in this recipe.

  2. Chathu Author says:

    What can I use instead of lemon?

  3. Shalinka Author says:

    Looks so yummy. Can I replace the lemon zest? Not a big fan of lemon. If so, then what would you recommend?

  4. This is such a lovely recipe. I made it for a work “bake off” and everyone loved it.

  5. Hi can I please check – all purpose flour is the same as plain flour? I made this but it’s very flat and hasn’t risen at all, should I have used self raising flour?
    Thanks.

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