Lemon Custard Cake Recipe
Bright, sunny, and irresistibly luscious, Lemon Custard Cake is pure dessert magic in every bite. With its creamy base of zesty lemon custard nestled under a feather-light sponge, this cake is the perfect balance of comfort and sophistication. Whether you’re looking to wow guests at a dinner party or treat yourself to a little homemade luxury, this delightfully simple recipe brings both the zing of citrus and the soothing sweetness that only a classic custard cake can offer.
Ingredients You’ll Need
Each ingredient in this Lemon Custard Cake plays a starring role, from the richness of butter to the brightness of fresh lemon juice. Don’t skip or substitute if you can help it—the unique texture and flavor come from the magical way these readily available ingredients work together.
- Unsalted Butter (1/2 cup, softened): Gives the cake its rich, velvety crumb and luxurious flavor.
- Granulated Sugar (1 cup): Sweetens the custard and helps to create that irresistible light brown top.
- Large Eggs (3, separated): Yolks provide richness, while whipped whites ensure a lofty, airy sponge.
- Lemon Zest (1 tsp): Packs big lemon flavor into every bite—fresh zest is a must!
- Fresh Lemon Juice (1/4 cup): Delivers vibrant, tangy flavor that’s the hallmark of this cake.
- All-Purpose Flour (1/3 cup): Just enough to bind without weighing down the custard layer.
- Milk (1 cup): Adds moisture and is key to achieving the cake’s two-in-one texture.
- Salt (1/4 tsp): Balances the sweetness and intensifies the lemony notes.
- Powdered Sugar (for dusting, optional): The perfect snowy finishing touch for extra elegance.
How to Make Lemon Custard Cake
Step 1: Prepare Your Baking Pan and Oven
Begin by preheating your oven to 350°F (175°C) to ensure even baking and that beautiful rise. Lightly grease an 8-inch square baking dish, which will help your Lemon Custard Cake release easily and keep the edges perfectly tender. Having your baking dish ready at the start keeps the process smooth.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns pale and fluffy. This is your foundation—creaming traps air, which leads to a lighter sponge layer once baked. Don’t rush this step; a good 2–3 minutes of mixing works wonders.
Step 3: Incorporate Egg Yolks, Lemon Zest, and Juice
Add the egg yolks one at a time, blending well after each addition for an ultra-smooth base. Next, stir in the lemon zest and fresh lemon juice. This is when the kitchen starts to smell amazing—the lemon oils and juice mingle with the buttery base, promising a cake full of bright, citrusy notes.
Step 4: Add Flour, Salt, and Milk
Mix in the flour and salt just until combined; you want everything evenly distributed but not overworked. Slowly whisk in the milk until the batter becomes luxuriously smooth. The milk is what will help create that dreamy, layered custard effect as the cake bakes.
Step 5: Whip and Fold in Egg Whites
In a separate, spotlessly clean bowl, beat your egg whites until stiff peaks form. This step is the secret to the cake’s airy sponge top. Gently fold the whipped egg whites into your lemony batter in three additions, being careful not to deflate them. The batter should look light and a bit foamy—don’t worry if it seems thin!
Step 6: Assemble the Water Bath and Bake
Pour your batter into the prepared baking dish. Place this dish inside a larger baking pan, then pour hot water into the outer pan until it reaches halfway up the sides of your baking dish. This water bath technique is what gives Lemon Custard Cake its signature two-layer texture—silky custard on the bottom, cloud-like sponge on top. Bake for 40–45 minutes, until golden and just set in the center with a gentle jiggle.
Step 7: Cool and Serve
Remove the cake from the water bath and allow it to cool for at least 30 minutes, which gives the custard time to settle. Dust with powdered sugar just before serving for an extra touch of sweetness and style.
How to Serve Lemon Custard Cake
Garnishes
A sprinkle of powdered sugar is classic, but you can elevate your Lemon Custard Cake with delicate twists of lemon peel, a few fresh berries, or even a dollop of lightly whipped cream. If you love a pop of color, try sprinkling on some finely chopped pistachios for a little crunch.
Side Dishes
Pair your cake with a cup of Earl Grey tea or a refreshing minty iced tea for afternoon indulgence. For a brunch or dinner dessert, serve alongside ripe raspberries, blueberries, or a simple fruit salad—something bright to play up those citrusy notes.
Creative Ways to Present
For an elegant dinner party, portion the Lemon Custard Cake into individual ramekins before baking for beautiful, single-serve presentations. Or, scoop generous servings into vintage teacups for an eye-catching, whimsical touch. A drizzle of homemade berry sauce or lemon curd on the plate adds a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, simply cover the baking dish with plastic wrap or transfer slices to an airtight container. Lemon Custard Cake keeps well in the refrigerator for up to three days, and you’ll find the flavors mellow and blend beautifully over time.
Freezing
While this cake is best enjoyed fresh for the optimal texture, you can freeze it in a pinch. Cut cooled cake into portions, wrap each tightly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight in the fridge before serving, keeping in mind the custard layer may soften slightly.
Reheating
To reheat, place slices in the microwave for 10–15 seconds—just enough to take the chill off, as you don’t want the custard to become runny. Alternatively, let individual slices come to room temperature on the counter for about 30 minutes.
FAQs
Why does my Lemon Custard Cake separate into two layers?
That’s the magic of this recipe! The batter’s unique ratio of liquid to flour allows it to naturally separate as it bakes, forming a soft, airy sponge layer on top and a creamy lemon custard underneath.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the brightest, most vibrant flavor. Bottled lemon juice can work in a pinch but tends to lack the zing and complexity of fresh—so reach for real lemons if you can!
Is it okay to serve Lemon Custard Cake warm or chilled?
Absolutely! There’s really no wrong way—serve it warm for an ultra-cozy dessert, at room temperature for the best custard set, or chilled for a refreshing treat. Each temperature brings out a different nuance in the cake.
How do I know when the cake is done baking?
The top should be lightly golden and the center just set with a gentle wobble. Don’t overbake, as you want the base to stay creamy; it’ll continue to set as it cools outside the oven.
Can I double the recipe for a crowd?
You sure can! Simply double all ingredients and use a 9×13-inch pan. Add an extra 5–10 minutes to the baking time, keeping a close eye on the cake near the end to prevent overbaking.
Final Thoughts
There’s something genuinely joyful about bringing Lemon Custard Cake to the table—the way it looks, smells, and tastes is sure to brighten any day. Whether you’re celebrating or simply craving a comfort dessert with a citrusy twist, this cake never disappoints. Give it a try and watch every spoonful disappear!
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Lemon Custard Cake Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of light lemon sponge cake and creamy custard with this Lemon Custard Cake recipe. Perfect for any occasion, this easy-to-make dessert is sure to impress your guests.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs (separated)
- 1 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1 cup milk
- 1/4 tsp salt
Optional:
- powdered sugar for dusting
Instructions
- Preheat oven: Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks: Add egg yolks one at a time, mixing well after each addition.
- Stir in lemon zest and juice: Stir in lemon zest and lemon juice.
- Mix in flour and salt: Mix in flour and salt until just combined, then slowly whisk in milk until smooth.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form.
- Fold in egg whites: Gently fold egg whites into lemon mixture in three additions.
- Pour batter: Pour batter into prepared baking dish placed in a water bath.
- Bake: Bake for 40–45 minutes until set.
- Cool and serve: Cool for at least 30 minutes before serving. Dust with powdered sugar if desired.
Notes
- This cake forms two layers—a light sponge on top and creamy lemon custard on the bottom.
- It can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 105 mg
