Lemon Custard Cake Recipe – How to make an easy homemade magic gluten free, low carb and keto friendly dessert with lemons and coconut flour – with the video tutorial.
Lemon Custard Cake Recipe
This Lemon Custard Cake Recipe is an easy gluten free dessert that comes together like magic.
I’ve adapted the recipe from one I found for a lemon custard magic cake, changing up the flour to be gluten free and incorporating a combination of cream and milk, rather than just cream. (Here’s the original recipe.)
The resulting cake is beautifully moist, creamy and full of lovely lemon flavor that’s perfect for special occasions like Mother’s Day.
How To Make A Keto Lemon Cake
To make this cake is really easy, start by melting together the milk/almond milk, cream and butter, then set it aside to cool while you see to your eggs.
Separate the eggs into two large bowls, whisking the whites to soft peaks in one bowl and then whisk egg yolks until thickened in the other large bowl.
You can do this in a large mixing bowl with hand beaters, a stand mixer, bowl of an electric mixer, or use a food processor to create creamy desserts.
Add stevia or your sugar/sweetener of choice into the yolks and then whisk in the lemon zest and lemon juice. You can use regular lemons, meyer lemons or any other lemon variety you can find at your local grocery store or lemon tree.
Pour over the cooled melted butter mixture and whisk until combined.
Then, whisk in the coconut flour. Only 3 tablespoons is needed to bind the cake together.
Fold the whipped egg whites into the batter with a rubber spatula, a third at a time until fully incorporated, then pour batter into a baking tin that’s lined with well greased baking parchment paper and bake until golden and cooked through.
Allow the cake to cool completely to room temperature in the baking dish before removing and slicing into squares. You can decorate the cake with candied lemon slices or dust powdered sugar over the top of the cake for an extra sweet finish.
If you’re a fan of lemon treats then you’ll adore these magic custard cakes that combine together fresh lemon zest and creamy custard in a dessert that will be irresistible to lemon lovers.
Lemon Custard Cake Recipe
- 1 Cup Milk or Almond Milk
- 1/2 Cup Cream
- 125g/4.4oz Unsalted Butter, chopped
- 4 Eggs
- 1/2 Cup Sugar or Stevia
- 1 Lemon
- 3 Tablespoons Coconut Flour
- Preheat the oven to 180C/350F and line a square baking tin, springform pan or round cake pan with well greased baking paper.
- Place the milk, cream and chopped butter in a small saucepan over medium heat.
- Heat until the butter has melted and the milk and cream has warmed through, then set aside to cool.
- Separate the eggs into two large bowls, then, using electric beaters, whip the egg whites until thickened, then set aside.
- In the second bowl, whip the yolks until smooth, then add the sugar and whisk until fully incorporated.
- Grate over the zest from the lemon peel and squeeze the lemon juice into the bowl over a sieve to catch any pips. Whisk until mixed through.
- Pour over the melted butter and milk/cream mixture and whisk until well combined.
- Sprinkle over the coconut flour and give the mixture a final mix until smooth.
- Fold the egg whites into the yolk mixture, a third at a time, adding the next third once the previous third has been fully incorporated.
- Pour the cake batter into the prepared pan and place into the preheated oven for 50 to 55 minutes, or until golden and set.
- Remove the lemon pudding cake from the oven, allow to cool completely then remove from the tin and place on a plate. Chill in the fridge for a few hours to fully set, then enjoy.
Lemon Custard Pudding Cake Video
Here’s the video where you can watch the delicious recipe being prepared, step by step. Hit play below orclick here to watch on YouTube.
More Easy Lemon Desserts
Easy Lemon Curd Recipe
Lemon Cheesecake Mousse
Lemon Panna Cotta
Yield: 16
Lemon Custard Cake Recipe – How to make an easy homemade magic gluten free dessert with lemons and coconut flour – with the video tutorial.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Ingredients
- 1 Cup Milk or Almond Milk
- 1/2 Cup Cream
- 125g/4.4oz Unsalted Butter, chopped
- 4 Eggs
- 1/2 Cup Sugar or Stevia
- 1 Lemon
- 3 Tablespoons Coconut Flour
Instructions
- Preheat the oven to 180C/350F and line a square baking tin with well greased baking paper.
- Place the milk, cream and chopped butter in a small saucepan over medium heat.
- Heat until the butter has melted and the milk and cream has warmed through, then set aside to cool.
- Separate the eggs into two large bowls, then, using electric beaters, whip the egg whites until thickened, then set aside.
- In the second bowl, whip the yolks until smooth, then add the sugar and whisk until fully incorporated.
- Grate over the lemon zest and squeeze the lemon into the bowl over a sieve to catch any pips. Whisk until mixed through.
- Pour over the melted butter and milk/cream mixture and whisk until well combined.
- Sprinkle over the coconut flour and give the mixture a final mix until smooth.
- Fold the egg whites into the yolk mixture, a third at a time, adding the next third once the previous third has been fully incorporated.
- Pour the batter into the prepared baking tin and place into the preheated oven for 50 to 55 minutes, or until golden and set.
- Remove from the oven, allow to cool completely then remove from the tin and place on a plate. Chill in the fridge for a few hours to fully set, then enjoy.
Nutrition Information:
Amount Per Serving:Calories: 89
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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