Get ready to fall in love with Lemon Custard Cake, a dreamy dessert that magically separates into two luscious layers as it bakes: a light, spongy top and a velvety, tangy custard underneath. This cake is a true celebration of all things lemony, boasting a sunshiny flavor and texture you won’t soon forget. Whether you’re entertaining friends, looking to brighten a Sunday supper, or simply craving something a little extraordinary, Lemon Custard Cake brings comfort and excitement in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how a handful of pantry staples, paired with the brightness of fresh lemons, can make such an unforgettable dessert. Each ingredient in this Lemon Custard Cake plays a crucial role, from the fluffy eggs to the rich butter, ensuring that signature airy top and creamy custard base.
- Eggs (4 large, separated): Separating the eggs is what creates the cake’s magical two layers—fluffy top and custard bottom.
- Granulated sugar (3/4 cup): Brings just the right amount of sweetness to highlight the lemon’s zing.
- Unsalted butter (1/2 cup, melted & slightly cooled): Adds richness and helps form the cake’s silky texture.
- All-purpose flour (1/2 cup): Binds the ingredients and keeps the cake structure light but satisfying.
- Fresh lemon juice (1/2 cup): This is where all the bright, tangy flavor shines through; fresh is a must!
- Lemon zest (1 tbsp): Tiny bits of zest amp up the citrus aroma and intensity.
- Milk (1 1/4 cups, lukewarm): Warm milk blends more easily into the batter, making everything extra smooth.
- Salt (1/4 tsp): Just a pinch transforms all the flavors, making everything pop.
- Powdered sugar (for dusting): A snowy finish that looks gorgeous and adds a gentle sweetness to every slice.
How to Make Lemon Custard Cake
Step 1: Prep Your Oven and Pan
Before any mixing happens, preheat your oven to 325°F and lightly grease an 8×8-inch baking dish. This ensures your Lemon Custard Cake releases easily with perfectly golden edges and helps with those beautiful layers. A quick swipe of butter or a spritz of nonstick spray does the trick.
Step 2: Cream Egg Yolks and Sugar
In a large mixing bowl, beat the egg yolks and sugar together until the mixture turns pale and creamy. This step is key because it dissolves the sugar and whips air into the yolks, giving your cake its lightness and that signature golden hue.
Step 3: Add Butter, Flour, Lemon Juice, and Zest
Next, pour the melted (and slightly cooled) butter into your yolk mixture, followed by the flour, fresh lemon juice, and lemon zest. Stir until everything is silky smooth and there are no flour lumps. The lemon juice and zest release their oils, promising that bright flavor in every bite.
Step 4: Whisk in the Milk
Slowly, whisk the lukewarm milk into the batter in a steady stream. You want the batter to come together smoothly—if the milk is too cold, it can cause the batter to seize up, so the lukewarm temperature really does matter here. The batter will be quite liquid, but don’t worry, that’s exactly right for Lemon Custard Cake magic.
Step 5: Beat the Egg Whites
In a separate clean bowl, add the egg whites and sprinkle in the salt. Beat them with a mixer until stiff peaks form. The mixture should look glossy and hold its shape upright when you lift the beaters. This step is what gives your cake its beautiful, airy top layer.
Step 6: Fold Egg Whites Into the Batter
Now, gently fold the fluffy egg whites into the lemony batter in three additions. Take your time and use a light hand—overmixing can deflate all those precious air bubbles. Stop when you still see a few streaks of white; it’s better to undermine than overdo at this point.
Step 7: Bake and Cool
Pour the batter into your prepared baking dish, smoothing the top. Transfer to the oven and bake for 40 to 45 minutes, or until the top is lightly golden and the center still has a gentle jiggle. Once done, let the cake cool completely at room temperature, then chill in the refrigerator for at least 2 hours. This chilling step is what helps the layers really set, making every square of Lemon Custard Cake look bakery-perfect.
Step 8: Finish and Serve
When you’re ready to serve, dust the top generously with powdered sugar. Slice into nine squares and admire those gorgeous layers before sharing with lucky friends or family!
How to Serve Lemon Custard Cake
Garnishes
A flourish of powdered sugar is classic, but you can also try fresh lemon zest spirals, candied lemon slices, or even a few fresh berries to add a pop of color and a little extra tartness. These simple touches make Lemon Custard Cake look as special as it tastes.
Side Dishes
Pair your Lemon Custard Cake with juicy berries, a big scoop of vanilla ice cream, or a spoonful of lemon curd for extra citrus sparkle. Even a dollop of whipped cream with a touch of vanilla can take the experience to the next level, balancing both the richness and the brightness of the cake.
Creative Ways to Present
If you’re serving this dessert for a party, cut your Lemon Custard Cake into small cubes for dainty petit fours, or layer them in parfait glasses with berries and whipped cream for a showstopping trifle. You can even serve each slice on a delicate dessert plate with edible flowers for a truly elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), simply wrap your Lemon Custard Cake tightly or transfer it to an airtight container. Store in the refrigerator for up to 3 days. The flavor often deepens overnight, making for an even more luscious treat the next day.
Freezing
To keep Lemon Custard Cake on hand for future cravings, cut it into individual pieces and wrap each slice well with plastic wrap, then foil. Place them in a freezer-safe container and freeze for up to one month. Thaw overnight in the fridge to preserve those lovely layers.
Reheating
Lemon Custard Cake is best enjoyed chilled or at cool room temperature, as the custard holds its shape beautifully. If you do prefer it slightly warmed, pop a slice in the microwave for just 10 to 15 seconds before serving, but be careful not to overheat and lose the texture.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, nothing beats the bright, aromatic punch of fresh lemons when making Lemon Custard Cake. Fresh juice and zest deliver unbeatable flavor and really make this cake pop.
Why did my cake not separate into layers?
If your Lemon Custard Cake comes out more uniform than layered, it could be due to overmixing the egg whites or not folding them in gently enough. Make sure to mix only until combined, so the batter stays airy and fluffy, which creates the magic separation during baking.
What kind of milk is best for this recipe?
Whole milk creates the creamiest and richest custard, but you can use 2 percent milk in a pinch. Skip skim or nondairy milks, as they lack the fat needed for that signature custardy layer.
How do I know when my Lemon Custard Cake is finished baking?
Check for a lightly golden top and a gentle jiggle in the center when you shake the pan. It will finish setting as it cools, so don’t worry if it still seems slightly soft from the oven.
Can I double the recipe for a larger group?
Yes! Simply double the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time, so watch carefully for that jiggle and golden color.
Final Thoughts
If you’re searching for a dessert that’s as simple as it is enchanting, Lemon Custard Cake is a must-try. It’s one of those recipes that never fails to make people smile, from casual gatherings to special occasions. Go on—pour yourself a cup of tea, cut a generous slice, and savor every zesty, custardy, cloud-soft bite!
Print
Lemon Custard Cake Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a light sponge cake and a luscious lemon custard with this Lemon Custard Cake recipe. Perfect for any occasion, this magical cake will impress your guests with its dual textures and vibrant citrus flavor.
Ingredients
Egg Yolk Mixture:
- 4 large eggs (separated)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/2 cup all-purpose flour
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/4 cups milk (lukewarm)
Egg White Mixture:
- 4 large egg whites
- 1/4 tsp salt
Additional:
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 325°F and lightly grease an 8×8-inch baking dish.
- Mix egg yolk mixture: In a large bowl, beat the egg yolks and sugar until pale and creamy. Add melted butter, flour, lemon juice, and zest; mix until smooth. Gradually whisk in lukewarm milk.
- Whip egg whites: In a clean bowl, beat egg whites with salt until stiff peaks form.
- Combine mixtures: Gently fold egg whites into lemon batter in three additions. Pour batter into the dish.
- Bake: Bake for 40–45 minutes until lightly golden and center jiggles. Cool, then chill for 2 hours.
- Dust and serve: Dust with powdered sugar before serving.
Notes
- The cake separates into layers, with a soft sponge on top and a creamy custard below.
- For a stronger lemon flavor, increase zest or juice slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
