If you’re craving a dessert that’s light as a cloud yet decadent with zesty brightness, let me introduce you to my current obsession: this Lemon Custard Cake Recipe. It’s a magical treat where rich, tangy lemon custard melds with an airy sponge top, creating two irresistible layers in one bake. Every bite is a burst of sunshine and comfort—perfect for family dinners, spring celebrations, or anytime you fancy something sweet and special. Trust me, this is the kind of cake everyone will ask you for the recipe!
Ingredients You’ll Need
This Lemon Custard Cake Recipe relies on just a handful of kitchen staples, but each ingredient plays a key role. The magic lies in their balance: the eggs give structure, the lemons add punchy freshness, and the butter brings everything together. Here’s what you’ll need—plus some tips to make every component shine.
- Unsalted butter: Melted and slightly cooled, this creates a luscious foundation with a delicate richness that’s never heavy.
- Granulated sugar: Sweetens the batter and helps whip volume into the eggs for that trademark airy top layer.
- Large eggs, separated: The key to the “magic”—the yolks add creaminess and the whites whip into voluminous peaks for the cake’s signature layers.
- All-purpose flour: Just enough to bind everything without losing the tender, custardy texture.
- Whole milk: Brings creaminess and helps achieve that silky, custard-like base—don’t substitute with skim for best results.
- Fresh lemon juice: Use freshly squeezed for the brightest, most natural tartness—it’s worth squeezing a few extra lemons!
- Lemon zest: This is where so much of the lemon flavor lives—zest the lemons before you juice them for maximum zestiness.
- Salt: Just a pinch, but it beautifully balances the sweetness and lemony sharpness.
- Powdered sugar (optional): For a gorgeous finishing touch and a little extra sweetness on top.
How to Make Lemon Custard Cake Recipe
Step 1: Gather and Prepare Your Ingredients
Start by assembling everything and prepping your lemons—zest first, then juice. Melt your butter and let it cool slightly so it blends smoothly without scrambling the eggs. This prep step sets you up for effortless mixing and that perfect, layered texture.
Step 2: Preheat and Prepare Your Baking Dish
Set your oven to 325°F (160°C) and lightly grease an 8-inch square baking dish. This temperature is key: it’s low enough to set the custard gently while allowing the sponge layer to form on top.
Step 3: Beat Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy. This takes about 2-3 minutes and helps dissolve the sugar, laying the foundation for a silky custard.
Step 4: Add Lemon Flavors and Butter
Stir in the melted butter, lemon zest, and lemon juice until everything is fully blended. The aroma at this stage is heavenly and hints at all the brightness you’ll taste later.
Step 5: Combine Flour and Salt
Sprinkle in the all-purpose flour and salt. Mix until just combined—be careful not to overwork it as you want to keep the batter light and smooth.
Step 6: Whisk in the Milk
Slowly pour the whole milk into the bowl, whisking constantly. The batter will look very thin, but don’t worry! This is exactly what you want for that custard magic.
Step 7: Beat the Egg Whites
In a clean bowl, beat your egg whites until stiff peaks form. This step is crucial for the delicate, souffle-like top layer, so take your time and make sure the peaks stand tall.
Step 8: Fold Egg Whites Into the Batter
Gently fold the beaten egg whites into the thin lemon batter in three additions. Use a spatula and a light hand—this is where the Lemon Custard Cake Recipe gets its signature layers, so don’t deflate that lovely foam.
Step 9: Bake
Pour the airy batter into your prepared baking dish and slide it onto a middle rack. Bake for 45–50 minutes until the top is lightly golden and the center gives just a gentle jiggle—this means the custard below is perfectly set.
Step 10: Cool, Chill, and Serve
Allow the cake to cool fully in the pan, then chill in the fridge for 1–2 hours before slicing. Dust the top with powdered sugar if you like. Chilling helps the layers set beautifully for that wow-factor presentation.
How to Serve Lemon Custard Cake Recipe
Garnishes
Sometimes it’s the finishing touches that make a dessert feel downright luxurious. I love to dust my Lemon Custard Cake Recipe with a snowfall of powdered sugar. A few curls of lemon zest or some fresh berries add a pop of color and tang that complements the creamy custard and bright citrus notes.
Side Dishes
This cake shines alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. For a special brunch, serve it with a fruit salad or a cup of strong black tea—its delicate layers and zesty flavor need little else, but these pairings elevate it even further.
Creative Ways to Present
The Lemon Custard Cake Recipe is naturally stunning, but you can make it extra special by slicing it into neat squares and plating on vintage dessert plates. For a dinner party, try serving with a drizzle of homemade raspberry sauce or a few candied lemon slices—guests will be wowed by both the presentation and the flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Custard Cake Recipe slices can be stored in the refrigerator, tightly covered, for up to 3 days. The texture stays luscious and the lemon flavor actually intensifies over time, making it a delightful make-ahead treat.
Freezing
If you want to freeze the cake, cut it into portions and wrap them well with plastic wrap and foil. It freezes beautifully for up to 1 month. Just remember to thaw overnight in the fridge—the custard may be slightly softer, but the taste remains superb.
Reheating
While Lemon Custard Cake Recipe is usually enjoyed chilled, if you prefer it slightly warm, you can microwave individual slices for about 10–15 seconds. Be gentle—overheating can break the delicate layers.
FAQs
How do I know when the cake is done baking?
The top should be a light golden color and the center just set—not liquid, but with a little jiggle when you gently move the pan. Avoid overbaking to keep the custard layer smooth and creamy.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for this Lemon Custard Cake Recipe. Bottled juice often tastes flat or artificial. Trust me, fresh lemons make all the difference!
Why did my cake not separate into layers?
This can happen if the egg whites were not whipped enough, or if they were overmixed into the batter. Make sure you fold gently and leave some streaks. Also, the batter should be thin—don’t worry, it bakes up perfectly!
Can I make this cake gluten-free?
Yes—you can substitute the all-purpose flour with a 1:1 gluten-free baking mix. The texture may be slightly different, but it still tastes wonderful and creates lovely layers.
What’s the best way to zest lemons?
Use a microplane or fine grater, being careful to only take the yellow zest and not the bitter white pith underneath. Zest the lemons before you juice them for extra ease.
Final Thoughts
I can’t wait for you to take your first forkful of this Lemon Custard Cake Recipe—it’s pure joy, sunshine, and comfort tucked into every bite. Whether you’re a longtime lemon lover or just in need of a new dessert to brighten your table, give this magical cake a try. I promise, you’ll be hooked from the very first slice!
Print
Lemon Custard Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of a light sponge top and creamy lemon custard bottom with this Lemon Custard Cake recipe. This easy-to-make dessert offers a burst of lemony flavor in every bite, perfect for any occasion.
Ingredients
Cake Batter:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 4 large eggs, separated
- 1/2 cup (60g) all-purpose flour
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) fresh lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and lightly grease an 8-inch square baking dish.
- Prepare the Batter: In a large bowl, beat the egg yolks and sugar until pale. Mix in melted butter, lemon zest, and juice. Add flour and salt, then slowly whisk in milk.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Bake: Pour the mixture into the baking dish and bake for 45–50 minutes until set.
- Cool and Serve: Let the cake cool, chill in the fridge, and dust with powdered sugar before serving.
Notes
- This cake separates into a light sponge top and creamy lemon custard bottom as it bakes.
- For a more intense lemon flavor, add a few drops of lemon extract.
- Serve chilled for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
