Description

This Lemon Custard Cake is the perfect combination of bright lemon flavor and creamy, melt-in-your-mouth texture. With a light sponge top and a luscious custard base, it’s a dreamy dessert that’s both elegant and easy to make.

Ingredients

1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
1 tbsp lemon zest (about 1 lemon)
3 large eggs, separated
1/4 tsp salt
1/4 cup all-purpose flour
3/4 cup whole milk, room temperature
1/4 cup lemon juice (freshly squeezed)

Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 325°F (165°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
In a medium bowl, whisk the egg yolks, sugar, and lemon zest until pale and fluffy.
Stir in the melted butter, lemon juice, and milk until combined.
Sift in the flour and whisk until smooth.
In a separate bowl, beat the egg whites and salt until stiff peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate them.
Pour the batter into the prepared dish. Bake for 35–40 minutes or until the top is golden and set, but the center is slightly jiggly.
Let the cake cool completely in the pan. Chill for at least 1 hour before serving.
Dust with powdered sugar before slicing, if desired.

Notes

This cake separates during baking into a soft sponge top and creamy custard layer.
Best served chilled or at room temperature.
Use fresh lemons for the best flavor — both zest and juice matter here!
To make ahead, store covered in the fridge for up to 3 days.