Sweetsome Sundays...Magic Lemon Custard Cake

Happy Sunday, ya'll! =)

Can you believe we're already halfway through Lent?! It seems to go by faster every year...

This week we had some neighbors over for Sunday dinner, so for our dessert I made a Magic Lemon Custard Cake.  I've made plain Magic Custard Cakes before (they're so easy to whip up and taste amazing!), but when I saw a recipe on jocooks.com for a lemon version I had to try it.  I love pretty much anything lemon, and when you mix it into a custard cake it's twice as good =).  For those of you who don't know what a Magic Custard Cake is, it's a cake made from one batter that "magically" separates into three layers while it's baking; a meringue top, a custard middle, and a crust.  I tweaked the original recipe a bit to make it grain-free, but if you don't have a problem with grains, you can just replace the almond and arrowroot flour with all purpose flour.

Grain-Free Magic Lemon Custard Cake

Ingredients

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1 stick or ½ cup butter, melted
• 1/2 cup Almond flour
• 1/4 cup Arrowroot flour
• 1¾ cup cream
• ¼ cup fresh lemon juice
• zest from one lemon
• powdered sugar for dusting cake

Instructions:

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites in a glass bowel until they are stiff, then set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Add lemon juice and lemon zest then slowly start adding the cream and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar on top after cake has cooled.

Notes:

The batter for this cake is very liquid-y, so don't give into the temptation to bake it in a spring-form pan...you'll regret it =).

When you fold in the egg whites, be very careful not to over-mix them; fold until just combined.

I hope you all have a very blessed week! If you try out this recipe be sure to let me know how it turns out in the comments!