Margaret Atwood's Baked Lemon Custard Cake Recette

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.

Préparation 20 min

Cuisson 50 min

Calories 217.4 kcal

Protéines 10g

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Margaret Atwood's Baked Lemon Custard Cake

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Margaret Atwood's Baked Lemon Custard Cake ?

Margaret Atwood's Baked Lemon Custard Cake prend environ 70 minutes du début à la fin — environ 20 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Margaret Atwood's Baked Lemon Custard Cake ?

Margaret Atwood's Baked Lemon Custard Cake contient environ 217.4 calories par portion, avec environ 10 g de protéines, 10 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Margaret Atwood's Baked Lemon Custard Cake ?

Les principaux ingrédients de Margaret Atwood's Baked Lemon Custard Cake sont Sugar, Butter, Lemon Peel, Eggs, All Purpose Flour, Buttermilk. Consultez la liste complète avec les quantités ci-dessus.