Lemon Custard Cake Recipe

If you’re on the hunt for a dessert that’s both stunning and delightfully simple, Lemon Custard Cake just might become your new favorite. This cake is a magical cross between an airy sponge, silky custard, and a hint of zesty lemon tartness. With its luscious layers and sunshiny flavor, it’s the kind of treat that brightens any table and leaves everyone reaching for seconds.

Ingredients You’ll Need

Bright, fresh, and easy: each ingredient in this Lemon Custard Cake plays an essential role for taste, color, or that signature creamy texture. Don’t skip on the details—choosing quality and following these tips makes all the difference for this showstopper!

• Eggs (room temperature, separated): Using room temperature eggs helps the whites whip up more easily, creating that distinct, fluffy top layer.
• Sugar: Classic granulated sugar not only sweetens but helps create the golden top we all crave.
• Unsalted butter (melted and slightly cooled): Melted butter adds richness without weighing the cake down; ensure it’s not too hot so it won’t scramble the yolks.
• Vanilla extract: Just a splash balances the lemon’s acidity with a sweet depth.
• All-purpose flour: Provides structure while keeping the layers delicately soft.
• Freshly squeezed lemon juice: Absolutely worth squeezing yourself—for the brightest, freshest flavor no bottled juice can replicate.
• Grated zest from 2 large lemons: The zest packs an aromatic punch, infusing the entire cake with more vibrant citrus notes.
• Milk (lukewarm): Ensures the batter mixes smoothly; cold milk can seize the butter or harden it into lumps.
• Powdered sugar (for dusting): Makes a simple, elegant finish—like a dusting of snow on a sunny day!

How to Make Lemon Custard Cake

Step 1: Prepare the Pan and Preheat the Oven

Begin by preheating your oven to 325°F. Line an 8×8-inch baking dish with parchment paper, making sure to leave a generous overhang for easy lifting later. Lightly grease the parchment and sides with cooking spray—this step is key for releasing your Lemon Custard Cake with no sticking disasters.

Step 2: Whip the Egg Whites

In a clean, grease-free bowl, whip your egg whites until stiff peaks form. If you turn the bowl upside down, the whites should stay put! This airy foam forms the signature light top—don’t rush it or skip, and make sure the bowl is completely dry for best results.

Step 3: Beat the Yolks and Sugar

Combine the egg yolks and sugar in a large mixing bowl. Using a mixer or a robust whisk, beat until the mixture turns pale yellow and silky. This creates the luscious, custardy base and dissolves the sugar thoroughly.

Step 4: Add Butter and Vanilla

Pour in your melted, cooled butter and vanilla extract. Stir until everything is beautifully even—the butter enriches the cake, while vanilla offers that subtle, comforting sweetness behind the lemony zing.

Step 5: Mix in the Flour

Gently add your all-purpose flour, mixing just until no dry streaks remain. This step is quick and creates the delicate backbone of the cake—but don’t overmix, or your Lemon Custard Cake won’t be as tender.

Step 6: Add Lemon Juice and Zest

For a burst of citrus, mix in the fresh lemon juice and the grated zest. Zest lifts the whole flavor profile, so don’t be shy—scrape right down to the yellow layer, avoiding the bitter white pith underneath.

Step 7: Slowly Incorporate the Milk

Add lukewarm milk gradually, mixing gently until all is incorporated. The batter will become very runny—this is the magic! Thin batter is what lets your Lemon Custard Cake form those dreamy, layered textures as it bakes.

Step 8: Whisk in the Egg Whites

Transfer the whipped egg whites into your main bowl and gently whisk by hand. Do not fold in completely; you want to see small clouds of white floating in the batter. This creates that fluffy cake top as the layers separate themselves in the oven.

Step 9: Bake to Perfection

Pour the batter into your prepared pan. Bake for 40 to 60 minutes, checking for doneness after 35 minutes. The cake is ready when it’s just barely jiggly in the center but the top feels firm to the touch. If the top is browning too quickly, lightly tent with foil. Avoid overbaking for that creamy, custard-like center!

Step 10: Cool and Dust with Sugar

Let the cake cool fully in the pan (resist the urge to cut while warm—patience pays off with clean layers!). Once cool, lift the cake out, peel away the parchment, and shower with powdered sugar for a snowy effect that’s as beautiful as it is delicious.

How to Serve Lemon Custard Cake

Garnishes

There’s something magical about a Lemon Custard Cake dusted with a snowy blanket of powdered sugar. For a finishing touch, add curls of lemon zest, a few fresh berries, or even tiny edible flowers. These easy garnishes add color, fragrance, and a bit of “wow” to every slice.

Side Dishes

This cake is lovely with just a cup of tea or espresso, but to make it a real event, serve with billowy whipped cream or a scoop of vanilla bean ice cream. For extra freshness, consider a side of lightly macerated berries—the tartness and jewel-like appearance truly highlight the lemon flavor.

Creative Ways to Present

Chop the cake into bite-sized squares for a dessert platter, or cut into triangles and layer with lemon curd for a sunshiney trifle. Lemon Custard Cake also dazzles as an elegant single-serve dessert in champagne coupes, topped with a sprig of mint. The options are as fun (and tasty) as your imagination allows!

Make Ahead and Storage

Storing Leftovers

This beauty keeps best in the fridge. After it’s fully cooled, cover slices or the whole cake tightly so it doesn’t absorb fridge odors. Stored properly, your Lemon Custard Cake will stay delectably tender and custardy for up to three days—it’s even better the next day as the citrus flavors deepen!

Freezing

If you want to stash away slices for a rainy day, you’re in luck. Cut cooled cake into individual portions, wrap each tightly in plastic wrap, and freeze in an airtight container for up to one month. Thaw overnight in the fridge before serving to preserve the creamy, layered texture.

Reheating

Lemon Custard Cake is best enjoyed chilled or at room temperature, but if you prefer a hint of warmth, microwave slices on low for just a few seconds. Avoid high heat, which can separate the layers or dry out the cake. A warm slice with a dollop of cream is pure cozy bliss.

FAQs

Can I use bottled lemon juice instead of fresh?

For the brightest flavor, always use fresh lemons. Bottled lemon juice just can’t compare to the zesty spark and floral aroma you get from fresh juice and zest.

Why is my batter so thin?

This is completely normal! The thin batter is the secret behind the cake’s three distinct layers. Don’t worry—just pour and bake, and let the oven work its magic.

How do I know when the cake is done baking?

The top should be set and lightly browned, but the center should have a gentle jiggle. Start checking at the 35-minute mark and avoid overbaking to keep that dreamy custard center.

Can I double the recipe for a bigger batch?

Absolutely! Simply double all ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time; it may need a little extra in the oven.

Is Lemon Custard Cake gluten-free?

As written, the recipe uses all-purpose flour, which is not gluten-free. You can substitute with a 1:1 gluten-free baking blend, but results may vary slightly in texture.

Final Thoughts

I can’t recommend this Lemon Custard Cake enough. Each forkful delivers a burst of lemon sunshine and irresistible creaminess—perfect for celebrations or any day you want to treat yourself. Gather your ingredients and give this recipe a try; I promise, one bite and you’ll be as smitten as I am.

Print