Margaret Atwood’s Baked Lemon Custard Cake

May 12, 2023May 12, 20230 1

Satisfy your sweet tooth with Margaret Atwood's Baked Lemon Custard Cake

by The Chefin Dessert

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

241

Sugar

31g

Fat

10g

Margaret Atwood's Baked Lemon Custard Cake is a classic recipe that is sure to satisfy your sweet tooth. This cake is a unique twist on a traditional lemon cake, and the custard-like texture makes it a perfect dessert for any occasion. The combination of tangy lemon juice and smooth buttermilk provides a refreshing flavor that is sure to leave your taste buds singing. With simple ingredients and easy-to-follow instructions, this cake is a perfect recipe for a beginner baker.

Instructions

1.	Preheat the oven to 350°F.
2.	In a large bowl, use an electric mixer to cream together the sugar, butter, and lemon peel until light and fluffy.
3.	Separate the egg whites and egg yolks, adding the egg yolks to the sugar mixture and reserving the egg whites for later.
4.	Mix in the flour and slowly add in the buttermilk and lemon juice, mixing until the batter is smooth.
5.	In a separate bowl, beat the egg whites until stiff peaks form.
6.	Gently fold the egg whites into the batter.
7.	Pour the batter into an 8-inch baking dish and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8.	Let cool for 10-15 minutes before serving.

PROS

This Baked Lemon Custard Cake is a light and refreshing dessert that is perfect for warm days.

The combination of lemon juice and buttermilk gives the cake a tangy and slightly sweet flavor.

CONS

The cake can be a bit dense, but that makes it a perfect pairing for a cup of hot tea or coffee to cut through the richness.

This recipe calls for a fair amount of sugar, so it should be enjoyed in moderation.

HEALTH & BENEFITS

The combination of lemon juice and buttermilk can aid in digestion and provide a source of vitamin C.
The egg whites in this recipe are a great source of protein, while the butter provides a source of beneficial fatty acids.

	3/4 cup sugar
	3 tablespoons butter , room temperature
	1 tablespoon grated lemon peel
	3 large eggs , separated
	3 tablespoons all-purpose flour
	1 cup buttermilk
	1/4 cup lemon juice