Lemon Custard Cake

Name: Lemon Custard Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 2 cups all-purpose flour; 1/2 cup milk; 1/4 cup fresh lemon juice; Zest of 2 lemons; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups whole milk; 3 large egg yolks; 1/2 cup granulated sugar; 1/4 cup fresh lemon juice; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; Powdered sugar; Fresh lemon slices or zest

Highlighted under: Baking & Desserts

Experience a creamy citrus dream with this delightful Lemon Custard Cake. This heavenly dessert combines the tartness of fresh lemons with a velvety custard, resulting in a light and refreshing treat that's perfect for any occasion. Topped with a dusting of powdered sugar, it’s not just a feast for the taste buds but also for the eyes. Perfect for spring gatherings, summer barbecues, or simply when you crave something sweet and tangy. Elevate your dessert game with this easy-to-follow recipe that will impress family and friends alike.

Created by

Ella

Last updated on 2025-11-25T05:05:04.025Z

This Lemon Custard Cake is a true testament to the beauty of simple ingredients coming together to create something extraordinary.

The Perfect Balance of Flavors

This Lemon Custard Cake stands out with its exquisite blend of sweet and tangy flavors. The tartness of fresh lemons intertwines beautifully with the sweet custard, creating a harmonious taste experience. Each bite offers a delightful contrast, making it an ideal dessert for those who appreciate a refreshing twist on classic cakes.

The inclusion of lemon zest not only enhances the flavor but also adds a fragrant aroma that will fill your kitchen as the cake bakes. This cake is perfect for spring and summer, bringing a burst of sunshine to your dessert table, whether it's a casual brunch or a formal dinner party.

A Versatile Dessert

One of the great things about Lemon Custard Cake is its versatility. It can be served as a light dessert after a heavy meal or enjoyed as a midday treat with a cup of tea. The custard layer adds an elegant touch, making it suitable for special occasions like birthdays, anniversaries, or holiday gatherings.

Additionally, this cake can be adapted to suit your preferences. You can experiment with different citrus fruits such as oranges or limes for a unique twist. The cake's structure is forgiving, allowing for creativity while maintaining its delicious essence.

Tips for Success

To achieve the best results with your Lemon Custard Cake, always use fresh lemons for the juice and zest. The flavor profile is heavily reliant on the quality of your citrus. Additionally, ensure that your ingredients are at room temperature before you begin. This helps create a smoother batter and enhances the cake's overall texture.

Don't skip the chilling step after assembling the cake. Allowing it to chill in the refrigerator not only helps the custard set properly but also melds the flavors beautifully. The extra wait is worth it for the final outcome.

Ingredients

For the Cake

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1/2 cup milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon baking powder
1/2 teaspoon salt

For the Custard

2 cups whole milk
3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract

For Garnish

Powdered sugar
Fresh lemon slices or zest

Gather all the ingredients before you start to ensure a smooth baking process.

Instructions

Make the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, alternating with the milk and lemon juice. Stir in lemon zest.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.

Prepare the Custard

While the cake is baking, heat the milk in a saucepan over medium heat until it starts to simmer.

In a bowl, whisk together the egg yolks, sugar, cornstarch, and lemon juice until smooth. Slowly add the hot milk to the egg mixture, whisking constantly. Pour this back into the saucepan.

Cook over low heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract.

Assemble the Cake

Allow the cake to cool completely. Once cooled, carefully slice the cake in half horizontally.

Spread half of the custard over the bottom layer of the cake, then place the top layer back on. Top with the remaining custard.

Serve

Chill the cake in the refrigerator for at least 2 hours before serving.

When ready to serve, dust with powdered sugar and garnish with fresh lemon slices or zest. Enjoy!

Make sure to keep the cake refrigerated if not serving immediately.

Storage Tips

After preparing your Lemon Custard Cake, you may wonder about the best way to store it. Keep the cake in the refrigerator in an airtight container to keep it fresh for up to five days. The flavors will continue to develop, and the cake will remain moist and delicious.

If you plan to enjoy it later, consider storing the custard separately from the cake layers. This helps maintain the integrity of the cake and prevents it from becoming soggy. Assemble the layers just before serving for the best texture.

Serving Suggestions

When it comes time to serve your Lemon Custard Cake, presentation is key. A light dusting of powdered sugar adds a touch of elegance, and a sprinkle of fresh lemon zest can enhance its visual appeal. For an extra burst of flavor, serve each slice with a dollop of whipped cream or a scoop of lemon sorbet.

Pair the cake with a refreshing beverage such as iced tea, lemonade, or a light white wine. The combination of the tangy cake with a complementary drink can elevate the overall dessert experience, making it even more memorable.

Questions About Recipes

→ Can I use bottled lemon juice?

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

→ How should I store the cake?

Keep the cake covered in the refrigerator for up to 3 days.