Name: Lemon Custard Cake Recipe
Prep time: 15 min
Cook time: PT-491269H9M31S
Total time: PT-491269H9M31S
Cuisine: American
Ingredients: 3 eggs (separated); ¾ cup granulated sugar; ¼ cup butter (melted); 1 teaspoon vanilla extract; 1 tablespoon lemon zest (about 1 lemon); ¼ cup fresh lemon juice; ½ cup all-purpose flour; 1 cup whole milk; A pinch of salt; Powdered sugar (for dusting)

Jump to Recipe· 3.9 from 50 reviews

If you’ve been searching for a dessert that perfectly balances zesty brightness with a creamy, dreamy texture, look no further than this Lemon Custard Cake Recipe. It’s like sunshine baked into a dish—light, tender, and bursting with fresh lemon flavor that wakens the senses. The custard layer melds flawlessly with the delicate cake, creating a dessert that feels both luxurious and unfussy, ideal for sharing during a cozy afternoon or celebrating a special moment with friends and family. You’ll quickly see why this Lemon Custard Cake Recipe is destined to become one of your favorites.

Ingredients You’ll Need

A shiny silver bowl filled with smooth, white whipped cream that has soft peaks with a swirl pattern in the center. A metal whisk is lifting through the whipped cream, showing its light and airy texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Lemon Custard Cake Recipe relies on a handful of simple ingredients, each carefully chosen to bring out the best in flavor, texture, and appearance. From the tanginess of fresh lemons to the silky richness of whole milk, every ingredient plays a crucial role in crafting this delightful dessert.

3 eggs (separated): Eggs are the heart of this cake, providing structure and that lovely custard texture when separated and whipped properly.
¾ cup granulated sugar: Sweetens the cake just enough to balance the tart lemon juice without overpowering.
¼ cup butter (melted): Adds a tender crumb and moist richness.
1 teaspoon vanilla extract: Infuses warmth and depth, rounding out the lemon’s brightness.
1 tablespoon lemon zest (about 1 lemon): Brightens every bite with essential oils packed with fresh citrus flavor.
¼ cup fresh lemon juice: The star of the dish—freshly squeezed for that unmistakable zing.
½ cup all-purpose flour: Gives the cake structure without weighing down the delicate custard.
1 cup milk (whole milk works best): Creates the creamy custard base when combined with eggs and lemon.
A pinch of salt: Enhances the cake’s flavors and balances the sweetness.
Powdered sugar (for dusting): Adds a charming finishing touch that’s both pretty and tasty.

How to Make Lemon Custard Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 325°F (163°C). This moderate temperature ensures the cake will cook gently, allowing the custard to set without overbaking. Don’t forget to grease your 8×8-inch baking dish thoroughly, so your cake comes out cleanly and maintains its delicate texture.

Step 2: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites using a hand mixer until soft peaks form. This step is crucial since the whipped whites add airiness and lightness to the cake, giving it that signature fluffy yet custardy feel. Make sure your bowl and beaters are completely grease-free to get perfect peaks.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the egg yolks, sugar, melted butter, vanilla extract, lemon zest, and fresh lemon juice until the mixture is silky smooth. This blend forms the flavorful base and ensures every slice is bursting with lemony goodness.

Step 4: Add Dry Ingredients and Milk

Gently stir the flour and pinch of salt into your wet mixture, just until combined—no overmixing here, or the cake could become tough. Then, slowly whisk in the whole milk; the batter will be surprisingly thin, but that’s exactly how it should be for that custard-like finish.

Step 5: Fold in the Egg Whites

Carefully fold the whipped egg whites into the batter in batches, preserving as much air as possible. The batter might look a little lumpy and uneven, but resist the urge to over-stir. This step is what helps your cake achieve a tender, delicate crumb with a lovely jiggle.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and slide it into the oven. Bake for 40 to 45 minutes until the top is golden and the center still has a slight wobble. This gentle baking sets the custard perfectly without drying out the cake.

Step 7: Cool and Dust

Allow your cake to cool for at least 10 minutes—this time lets the custard finish setting. For a pretty and sweet finish, dust the top with powdered sugar. Serve it warm for a softer texture or chilled if you prefer it more firm and custard-like.

How to Serve Lemon Custard Cake Recipe

A square piece of yellow cake with a soft, dense texture sits in the middle of a white plate. The top layer is dusted evenly with white powdered sugar, creating a thin, powdery surface. The cake reveals a smooth, light yellow layer beneath the powdered top. The plate rests on a dark wooden table, with a blurred black and white teapot and a small clear bowl of bright red cherries placed in the background. The overall setting has warm, natural light with soft shadows, and the background surface is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing, simplicity works wonders. A light sprinkle of powdered sugar or a few twists of fresh lemon zest add visual appeal and an extra hit of citrus aroma. For a bit of elegance, top with a few fresh berries or small sprigs of mint to brighten the plate.

Side Dishes

This Lemon Custard Cake Recipe pairs beautifully with light, fresh accompaniments. Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to complement the tartness. A cup of hot tea or a refreshing glass of lemonade also makes a lovely match, enhancing that bright lemon flavor.

Creative Ways to Present

Want to impress? Serve the cake in individual ramekins for a charming touch or cut into rustic squares and layer with fresh berries and a spoonful of mascarpone for a deconstructed dessert. Even slightly warmed and topped with a drizzle of honey or a splash of limoncello offers a delightful twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover lemon custard cake in an airtight container in the refrigerator. It will keep nicely for up to 3 days, allowing the flavors to meld even more. Let it come to room temperature or enjoy chilled—both are equally delicious.

Freezing

If you want to enjoy this Lemon Custard Cake Recipe later, freezing is an option, though the texture may be slightly affected. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving.

Reheating

When reheating, warm slices gently in a low oven (around 300°F/150°C) for 10 to 15 minutes, or microwave briefly in short bursts to avoid overcooking. Reheating brings back that warm custard sensation which many find irresistible.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice offers the brightest, most vibrant flavor for this Lemon Custard Cake Recipe, but if bottled lemon juice is all you have, just make sure it is 100% pure lemon juice without added sugars or preservatives.

What type of milk works best for this cake?

Whole milk is ideal as it adds creaminess and richness to the custard, but you can substitute with 2% milk if needed. Avoid skim milk since it may affect the texture and flavor balance.

Why do I need to whip the egg whites separately?

Whipping the egg whites incorporates air, creating a light, fluffy texture that balances the custard’s richness. It helps the cake rise gently and gives it that signature delicate crumb.

Can I add more lemon flavor?

Absolutely! If you love lemon, you can increase the zest slightly or drizzle a bit of lemon glaze over the cooled cake for an extra punch of citrus zing without disturbing the custard’s texture.

Is this recipe gluten-free?

This Lemon Custard Cake Recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends to adapt the recipe, but the texture might differ slightly.

Final Thoughts

This Lemon Custard Cake Recipe is a shining example of how a simple list of ingredients can come together to create something truly memorable. Bursting with the lively essence of lemon and the comforting creaminess of custard, it’s a dessert that’s easy to love and even easier to share. Give it a try—you might just find your new favorite go-to cake for sunny afternoons or cozy gatherings alike.