Name: Lemon Custard Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, melted and slightly cooled; 4 large eggs, separated; 1 cup (200g) granulated sugar; 1/4 cup (30g) all-purpose flour; 1/2 cup (60g) lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1 1/4 cups (300ml) whole milk; 1/4 teaspoon salt; Powdered sugar for dusting (optional)

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Few desserts channel pure sunshine quite like this Lemon Custard Cake Recipe. Imagine the magic of a delicate, golden sponge cake floating over a silky layer of creamy lemon custard, all bursting with bright citrus flavor. It’s the kind of treat that feels at home at Sunday brunch, spring gatherings, or any afternoon where you want a dessert that’s both comforting and surprisingly light. If you love lemon and crave something with both simplicity and a touch of whimsy, this recipe is about to earn a special spot in your kitchen.

Lemon Custard Cake Recipe - Recipe Image

Ingredients You’ll Need

At the heart of every great Lemon Custard Cake Recipe are a handful of everyday ingredients that come together to create something extraordinary. Each one brings a unique character, from creamy richness to zesty sparkle, resulting in a cake that tastes like a splash of sunshine with every bite.

Unsalted butter (1/2 cup, melted): Adds rich flavor and ensures the cake stays tender.
Large eggs (4, separated): The yolks create creaminess in the custard while the whipped whites give the cake its signature airy layer.
Granulated sugar (1 cup): Sweetens the cake just enough to balance out that tangy lemon bite.
All-purpose flour (1/4 cup): Offers structure while keeping the texture amazingly light.
Lemon juice (1/2 cup, freshly squeezed): Fills every bite with real, lively citrus brightness.
Lemon zest (1 tablespoon): Packs a punch of fragrant lemon oils for maximum flavor.
Whole milk (1 1/4 cups): Gives the custard its unmistakable smooth and creamy body.
Salt (1/4 teaspoon): Enhances all the other flavors and makes the sweetness pop.
Powdered sugar (for dusting): An optional sprinkle to give your cake a picture-perfect finish.

How to Make Lemon Custard Cake Recipe

Step 1: Prepare Your Pan and Oven

Set the stage for success by preheating your oven to 325°F (160°C). Lightly grease and flour an 8-inch square baking dish, or line it with parchment paper for extra-easy removal. This helps your cake release perfectly and ensures those magical layers don’t stick.

Step 2: Whisk the Yolks and Sugar

In a medium mixing bowl, combine the egg yolks and granulated sugar. Beat them together until the mixture turns pale yellow and creamy. This step is key for that silky custard texture—don’t stop until your arm feels a little workout!

Step 3: Create the Lemon Batter

Add the melted, slightly cooled butter into the yolk mixture, followed by the fresh lemon juice, zest, and flour. Stir until everything is beautifully blended, no lumps in sight. The lemon juice and zest are what set this Lemon Custard Cake Recipe apart—make sure to use freshly squeezed for the brightest, most natural flavor.

Step 4: Whisk in the Milk

Slowly pour in the whole milk, whisking as you go. The result will be a fairly thin, smooth batter. Don’t worry if it seems runny—that’s the secret to those dreamy layers forming in the oven!

Step 5: Beat Egg Whites and Fold

In a separate bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold the egg whites into the lemon batter in three additions. Take your time, keeping as much air as possible. This creates the magical separation: airy cake up top, custard below.

Step 6: Bake and Cool

Pour the light, fluffy batter into your prepared pan. Smooth the top with a spatula, then bake for 40 to 45 minutes, or until the top is lightly golden and the center is just set with a slight jiggle. Once baked, let the Lemon Custard Cake Recipe cool completely at room temperature, then refrigerate for at least 2 hours so those gorgeous layers firm up just right.

How to Serve Lemon Custard Cake Recipe

Garnishes

When it comes to serving this cake, a little flourish goes a long way. A dusting of powdered sugar is classic, but you could also try a few fresh raspberries or a thin lemon twist on each square for restaurant-worthy presentation. If you’re into extra lemony vibes, a bit of candied lemon peel brings a sweet, fragrant crunch.

Side Dishes

This cake pairs beautifully with lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or even a simple berry compote. For a brunch table, serve alongside fresh fruit salad or Greek yogurt for a satisfying balance of tang and creaminess.

Creative Ways to Present

The Lemon Custard Cake Recipe shines when cut into tidy squares and arranged on a pretty platter. Try layering each piece with parchment paper for a picnic-ready dessert, or serve in elegant glass jars for a whimsical, portable treat. For a truly showstopping twist, layer cubes with whipped cream and berries in a trifle bowl to turn leftovers into a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them fresh by storing the cake tightly wrapped in the fridge. The flavors deepen after a night’s rest, and the custard becomes even silkier. Just be sure to eat within 3 days for best texture and taste.

Freezing

Surprisingly, you can freeze leftover squares of Lemon Custard Cake Recipe. Wrap each piece tightly with plastic wrap and place them in an airtight container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving for best results—just know the texture may be a bit softer after thawing.

Reheating

This cake is best enjoyed chilled or at cool room temperature, but if you prefer a slightly warmer touch, let a slice sit out for 15 minutes before eating. Heating it in the microwave can affect the custard layer, so skip reheating whenever possible to preserve that signature texture.

FAQs

Can I use bottled lemon juice instead of fresh?

For the brightest and most authentic lemon flavor, freshly squeezed lemon juice is always worth the extra effort. Bottled juice often lacks the vibrant, zesty tang that makes this Lemon Custard Cake Recipe unforgettable.

Why is my batter so runny before baking?

Don’t panic! The thin batter is intentional and helps create the magical separation between the fluffy cake top and luscious custard bottom. As it bakes, everything sets beautifully into layers—just trust the process.

Can I double the recipe for a larger crowd?

Absolutely! Double all the ingredients and use a 9×13-inch pan. Keep an eye on the baking time—it may need an extra 5 to 10 minutes. Test for doneness by gently jiggling the pan; the center should wobble slightly but not seem soupy.

What’s the best way to get smooth, stiff egg whites?

Start with clean, grease-free bowls and room-temperature egg whites. Add the salt before beating and use an electric mixer on medium-high speed for best volume. Stop mixing as soon as stiff peaks form—overbeating can make the whites dry.

Can I make this cake gluten free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. The result will be just as delightful, and friends with dietary needs can enjoy this bright, irresistible cake too.

Final Thoughts

If you’re looking for a dessert that’s a little bit nostalgic and a whole lot of sunshine, this Lemon Custard Cake Recipe fits the bill in every way. Each bite layers zesty lemon, creamy custard, and delicate sponge for pure delight. Don’t be surprised when friends ask for seconds—or the recipe! The joy is in mixing, baking, and sharing, so dive in and let your kitchen fill with the irresistible scent of lemon and love.

Lemon Custard Cake Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 9 squares 1x
Diet: Vegetarian

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Description

Indulge in the delightful tanginess of this Lemon Custard Cake recipe that boasts layers of lemony goodness and a creamy custard texture. Perfect for any occasion, this dessert is a refreshing treat for lemon lovers.

Ingredients

Scale

Cake Batter:

1/2 cup (113g) unsalted butter, melted and slightly cooled
4 large eggs, separated
1 cup (200g) granulated sugar
1/4 cup (30g) all-purpose flour
1/2 cup (60g) lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 1/4 cups (300ml) whole milk
1/4 teaspoon salt

Additional:

Powdered sugar for dusting (optional)

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Instructions

Preheat the Oven: Preheat the oven to 325°F (160°C) and prepare an 8-inch square baking dish.
Mix Yolks and Sugar: In a bowl, beat egg yolks with sugar until pale and creamy.
Add Ingredients: Combine melted butter, lemon juice, lemon zest, flour, and mix. Gradually add milk.
Whip Egg Whites: In a separate bowl, beat egg whites and salt until stiff peaks form.
Combine Mixtures: Gently fold egg whites into the lemon batter. Pour into the baking dish.
Bake: Bake for 40–45 minutes until lightly golden. Cool, then refrigerate for at least 2 hours.
Serve: Dust with powdered sugar before serving.