Margaret Atwood's Baked Lemon Custard Cake Rezept

This stunning two-layered lemon cake is a showstopper! A simple recipe with surprising results, it magically separates into a fluffy lemon cake top and a creamy lemon custard bottom while baking. Impress your guests with this elegant dessert – they'll never guess how easy it is to make! This recipe boasts a bold, bright lemon flavor and is easily adaptable for diabetics using Splenda. Originally published in Bon Appétit (January 2006), this recipe is a must-try for any lemon lover. Bake in individual ramekins, a deep pie pan, or an 8x8 baking pan.

Vorbereitung 20 Min.

Kochzeit 50 Min.

Kalorien 217.4 kcal

Eiweiß 10g

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Margaret Atwood's Baked Lemon Custard Cake

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Zutaten für Margaret Atwood's Baked Lemon Custard Cake

1 ½ cups granulated sugar (or Splenda equivalent)
1 cup (2 sticks) softened butter
Zest of 1 large lemon
Eggs
All Purpose Flour
1 cup buttermilk
Juice of 1 large lemon

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Zubereitung von Margaret Atwood's Baked Lemon Custard Cake

Preheat oven to 350°F (175°C). Butter six 3/4-cup custard cups or ramekins, or prepare a deep 9-inch pie pan or an 8x8 inch baking pan.
In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar (or Splenda equivalent) using an electric mixer until light and fluffy. Zest 1 large lemon and add to the mixture.
Beat in 4 large egg yolks, one at a time, mixing well after each addition.
In a separate bowl, whisk together 1 ½ cups all-purpose flour and 1 cup buttermilk. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the juice of 1 large lemon.
In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until stiff, glossy peaks form.
Gently fold the egg whites into the yolk mixture until just combined.
Divide the batter evenly among the prepared ramekins or baking pan.
Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins (for individual ramekins).
Bake for 35-50 minutes, or until the cakes are set in the center and beginning to brown. Baking time will vary depending on the size and type of baking dish used. Check for doneness with a toothpick inserted into the center—it should come out with moist crumbs clinging to it.
Remove ramekins from the water bath (if using) and let cool slightly before serving. Serve warm or cold.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

109g

Fat

23g

Carbs

10g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Margaret Atwood's Baked Lemon Custard Cake?

Margaret Atwood's Baked Lemon Custard Cake dauert insgesamt etwa 70 Minuten – ungefähr 20 Minuten Vorbereitung und 50 Minuten Kochzeit.

Wie viele Kalorien hat Margaret Atwood's Baked Lemon Custard Cake?

Margaret Atwood's Baked Lemon Custard Cake hat etwa 217.4 Kalorien pro Portion, mit ungefähr 10 g Eiweiß, 10 g Kohlenhydraten und 13 g Fett.

Welche Zutaten brauche ich für Margaret Atwood's Baked Lemon Custard Cake?

Die wichtigsten Zutaten für Margaret Atwood's Baked Lemon Custard Cake sind Sugar, Butter, Lemon Peel, Eggs, All Purpose Flour, Buttermilk. Die vollständige Liste mit Mengenangaben findest du oben.