Lemon Custard Cake Recipe

Introduction

Lemon Custard Cake is a delightful dessert that combines a light, tender cake with a tangy, creamy lemon custard layer. Perfect for spring or summer, its bright citrus flavor and smooth texture make it a refreshing treat for any occasion.

Ingredients

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 1 tsp vanilla extract
• 2 cups whole milk, lukewarm
• ¾ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and thick. Then add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
3. Step 3: Gradually whisk in the flour and salt. Slowly pour in the lukewarm milk, continuing to whisk constantly until the batter is smooth and thin.
4. Step 4: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining whites. Leave some small clumps to help create the cake’s signature layers.
5. Step 5: Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until the top is golden and springs back slightly when pressed.
6. Step 6: Allow the cake to cool completely in the pan, then refrigerate it for at least 1 hour to help the custard layer set properly.
7. Step 7: Once chilled, cut the cake into 9 squares. Dust with powdered sugar if desired before serving.

Tips & Variations

• Use fresh lemons for the best flavor and avoid bottled lemon juice for a brighter taste.
• To make the cake extra tender, sift the flour before adding it to the batter.
• For a decorative touch, add fresh lemon slices or mint leaves on top before serving.
• Try substituting half the all-purpose flour with cake flour for a lighter texture.

Storage

Store the lemon custard cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard’s set texture. When ready to eat, slice and serve cold or at room temperature. Avoid freezing, as the custard layer may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add flavor, fresh lemon juice provides better acidity and brightness, which are key to this cake’s taste and texture.

What if I don’t have an 8×8-inch baking dish?

You can use a similar-sized pan, such as a 9×9-inch, but the cake may be slightly thinner and require a shorter baking time. Monitor closely and adjust baking time as needed.

Lemon Custard Cake Recipe

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4.5 from 137 reviews

This Lemon Custard Cake is a delicate and refreshing dessert featuring a moist, tender cake base layered with a smooth, tangy lemon custard. Lightly sweetened and infused with fresh lemon juice and zest, this cake offers a perfect balance of citrus brightness and creamy texture. Ideal for a spring or summer treat, it’s baked gently to create beautiful layers and finished with an optional dusting of powdered sugar for an elegant touch.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 1 tsp vanilla extract
• 2 cups whole milk, lukewarm

Dry Ingredients:

• ¾ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
2. Beat Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks together with granulated sugar until the mixture becomes pale and thick. Then add melted butter, lemon zest, fresh lemon juice, and vanilla extract and mix until well combined.
3. Add Flour and Milk: Gradually whisk in the flour and salt to the wet mixture. Slowly pour in the lukewarm milk while whisking constantly, ensuring the batter is smooth and thin without lumps.
4. Whip Egg Whites: In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites carefully, leaving some small clumps intact to help build light layers in the cake.
5. Pour and Bake: Pour the prepared batter into your lined baking dish. Bake for 40 to 45 minutes, or until the top is golden brown and springs back slightly when pressed, indicating it is set.
6. Cool and Chill: Allow the cake to cool completely in the baking pan. Once cool, refrigerate for at least one hour to help the custard layer firm up for better slicing.
7. Slice and Serve: Cut the cake into 9 equal squares. Dust with powdered sugar before serving if desired for an extra touch of sweetness and presentation.

Notes

• Use fresh lemon juice and zest for the best bright citrus flavor.
• Be careful not to overmix once egg whites are folded in to keep the texture light and airy.
• Allow the cake to chill well to fully set the custard layer before slicing.
• This cake is best served chilled or at room temperature and can be stored covered in the refrigerator for up to 3 days.

Keywords: lemon custard cake, lemon cake, custard dessert, citrus cake, baked lemon dessert