Lemon Custard Cake

My husband has a few food memories of his grandmother, Capitola.  Her lemon custard cake was one of his favorites.  He fondly remembers the soft cake topping the the lemon pudding underneath.  One year my father-in-law, generously, gave us Cappy's original recipe cards. Here is her recipe.  The best lemon flavor comes from lemons picked fresh if you can.  This cake is not overly sweet and just tart enough!

Capitola's Lemon Custard Cakes

6 servings

2 tablespoons butter, softened

1 cup Sugar, plus 1 tablespoon

3 large eggs -- separated

4 tablespoons all purpose flour

¼ teaspoon salt -- a few grains

1/2 cup fresh lemon juice

1 teaspoon lemon zest

1¼ cups milk

Preheat oven to 375 degrees Farenheit.

Cream butter, add sugar and egg yolks and beat thoroughly. 

Add flour, salt, lemon juice, and zest, then milk.

In separate, grease free bowl with a clean beater or whisk, beat egg whites. 

When egg whites start to froth, add 1 tablespoon of sugar. Whisk egg whites until stiff and hold a point.

Fold stiffly beaten egg whites into egg and milk batter carefully. 

Add a spoonful or two to lighten the mixture, then fold in the rest.

Pour into 6 custard cups or a square 8x8 glass baking dish.

Set in a pan of water and bake 40-45 minutes.  

Serve warm or cold as preferred.