A fluffy lemon cake sits atop a creamy custard that’s baked underneath creating an utterly delicious summer treat. Loaded with the beauty of lemon in triplicate, it delivers a burst of citrus that dances on your palate with a flavor that’s as delightful and bright as a warm summer day!
Citrus and summer go hand and hand with lemon certainly a favorite. I ran across this vintage dessert in one of Mom’s cookbooks, circa 1957. It’s simple to make, coming together in no time.
Layered with lemon compliments of fresh lemon juice, lemon zest, and a touch of lemon extract whisked into a simple batter of sugar and flour with the richness of egg yolks, butter, and milk and real vanilla extract. Egg whites are folded into the batter to create that cloudlike cake that bakes on top.
Served warm, straight from the oven, dusted with a dusting of powdered sugar creates a swoon worthy bite!
Or bake them ahead, chill and you’ve got one glorious bite to battle the heat of summer!
Lemon Cups
3 extra-large eggs, separated
1 cup sugar
¼ cup flour
⅛ teaspoon kosher salt
2 tablespoons melted butter, cooled slightly
1 tablespoon lemon zest, about 4 large lemons*
5 tablespoons fresh lemon juice, about 2 large lemons
1-½ cups milk
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
Powdered sugar for serving
Preheat the oven to 350-degrees. Place the egg whites in a medium mixing bowl and beat until stiff peaks form, about 2 minutes.
In a large mixing bowl whisk the sugar, flour, and kosher salt together.
Add the butter, lemon zest, and lemon juice, stirring to blend well.
Whisk the egg yolks with the milk and pour into the batter, along with the vanilla and lemon extract.
Gently fold in the beaten egg whites.
Ladle the batter into 8 custards cups (4” diameter) that have been sprayed with a cooking spray. Place the cups in a large roasting pan. Fill the pan with hot water, with the water coming about halfway up the sides of the cups.
Bake in a 350-degree oven for 45 minutes until the tops are set and starting to turn golden on top.
Carefully remove the cups from the pan and cool slightly on a rack. Serve warm or chilled with a dusting of powdered sugar.
Makes 8 servings. *If you have extra zest you can add it to the batter.
Lemon Cups
Equipment
- Electric mixer
- 8 custard cups, 4" diameter
- large roasting pan
- Wire rack
Ingredients
- 3 extra-large eggs, separated
- 1 cup sugar
- ¼ cup flour
- ⅛ teaspoon teaspoon kosher salt
- 2 tablespoons melted butter, cooled slightly
- 1 tablespoons lemon zest, about 4 large lemons*
- 5 tablespoons fresh lemon juice, about 2 large lemons
- 1-½ cups milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- Powdered sugar for serving, optional
Instructions
- Preheat the oven to 350-degrees. Place the egg whites in a medium mixing bowl and beat until stiff peaks form, about 2 minutes.
- In a large mixing bowl whisk the sugar, flour, and kosher salt together.
- Add the butter, lemon zest, and lemon juice stirring to blend well.
- Whisk the egg yolks with the milk and pour into the batter, along with the vanilla and lemon extract.
- Gently fold in the beaten egg whites.
- Ladle the batter into 8 custards cups (4” diameter) that have been sprayed with a cooking spray. Place the cups in a large roasting pan. Fill the pan with hot water, with the water coming about halfway up the sides of the cups.
- Bake in a 350-degree oven for 45 minutes until the tops are set and starting to turn golden on top.
- Carefully remove the cups from the pan and cool slightly on a wire rack. Serve warm or chilled, dusted with powdered sugar.
