Ingredients for 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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How to Make 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
