Lemon Custard Cake Recipe

Lemon Custard Cake is a light, zesty dessert with a delicate sponge cake layer that magically separates into a creamy lemon custard and fluffy cake as it bakes. It’s the perfect combination of tangy and sweet, making it a refreshing treat for any season.

Why You’ll Love This Recipe

• Bright lemon flavor perfect for citrus lovers
• Unique texture with a soft cake top and creamy custard bottom
• Elegant enough for special occasions yet simple enough for everyday dessert
• Made with pantry-friendly ingredients
• Delicious served warm or chilled

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs, separated
• Granulated sugar
• Unsalted butter, melted
• All-purpose flour
• Lemon zest
• Fresh lemon juice
• Whole milk, lukewarm
• Salt
• Powdered sugar, for dusting (optional)

Directions

1. Preheat oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. In another bowl, whisk the egg yolks with sugar until pale and creamy.
4. Add melted butter, lemon zest, and lemon juice to the yolk mixture.
5. Stir in the flour until combined.
6. Gradually add lukewarm milk, whisking to form a thin batter.
7. Gently fold in the beaten egg whites, leaving small lumps for texture.
8. Pour the batter into the prepared baking dish.
9. Bake for 40–45 minutes or until the top is lightly golden and the center is just set.
10. Let cool completely. Dust with powdered sugar before serving, if desired.

Servings and timing

Makes about 9 servings Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes

Variations

• Substitute lime or orange juice for a different citrus flavor
• Add a handful of fresh raspberries or blueberries to the batter
• Serve with whipped cream or a scoop of vanilla ice cream
• Use gluten-free flour for a gluten-free version
• Add a touch of vanilla extract for a smoother flavor

storage/reheating

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Serve chilled or warm individual slices in the microwave for about 15-20 seconds.

FAQs

Why does this cake separate into layers?

The thin batter and folding technique cause it to bake into layers with custard settling at the bottom and sponge forming on top.

Can I make this cake ahead of time?

Yes, it actually tastes even better after chilling for a few hours.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

What type of milk should I use?

Whole milk works best for a rich, creamy texture. Avoid low-fat or non-dairy unless adapted.

Why is my cake too runny?

It may need a few more minutes of baking. Oven temperatures can vary, so check for a slightly firm center.

Can I freeze lemon custard cake?

It’s not recommended, as the texture may change significantly upon thawing.

How should I serve lemon custard cake?

Serve chilled or at room temperature. It’s delicious on its own or with berries.

Can I double the recipe?

Yes, use a 9×13-inch pan and slightly increase the baking time to ensure it’s fully set.

Can I use a mixer instead of whisking by hand?

Yes, especially for whipping the egg whites. It will save time and ensure stiff peaks.

What kind of lemons should I use?

Regular lemons work fine, but Meyer lemons add a slightly sweeter, floral note.

Conclusion

Lemon Custard Cake is a dreamy, delicate dessert that feels light but packs bold citrus flavor. With its magical two-in-one texture and refreshing tang, it’s sure to become a favorite for lemon lovers everywhere.

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