There’s something magical about the flavor of fresh lemons — bright, refreshing, and capable of transforming even the simplest dessert into something extraordinary. Lemon Custard Cake is a delightful creation that captures all the sunshine of citrus in one tender, creamy bite. It’s part cake, part custard, and entirely irresistible. This dessert bakes into three beautiful layers: a soft sponge on top, a creamy custard center, and a delicate base that melts in your mouth.
Perfect for spring gatherings, afternoon tea, or whenever you crave something light yet indulgent, this cake is simple to make with everyday ingredients. The result? A dessert that looks elegant, tastes divine, and feels like it came straight from a patisserie.
Lemon Custard Cake is a layered dessert with a golden sponge top and a silky lemon custard center. Made from eggs, sugar, butter, lemon juice, and milk, it separates naturally in the oven, creating its signature layers. The texture is smooth and airy, while the flavor is perfectly balanced between sweet and tart.
Ingredients and Instructions
Ingredients
- 4 eggs, room temperature, separated
- ¾ cup sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Grated zest from 2 large lemons
- 1¾ cups milk, lukewarm
- Powdered sugar, for dusting
Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat the oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper with cooking spray or butter.
Step 2: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites until stiff peaks form. This step is crucial for creating the cake’s airy top layer. Set aside while you prepare the rest of the batter.
Step 3: Beat the Yolks and Sugar
In another large bowl, whisk the egg yolks and sugar together until the mixture becomes pale and creamy—this should take about 2–3 minutes.
Step 4: Add Butter and Vanilla
Pour in the melted, slightly cooled butter and vanilla extract. Mix until smooth and well combined.
Step 5: Incorporate Flour and Lemon
Add the flour and stir until no streaks remain. Then mix in the freshly squeezed lemon juice and grated lemon zest. This gives the cake its bright, citrusy flavor.
Step 6: Add Milk
Gradually whisk in the lukewarm milk a little at a time until the batter is smooth. The mixture will be thin and pourable—that’s exactly how it should be.
Step 7: Combine with Egg Whites
Gently whisk the beaten egg whites into the lemon batter by hand. Do not overmix; it’s best to leave small lumps of egg white throughout. These will form the airy sponge layer on top as the cake bakes.
Step 8: Bake the Cake
Pour the batter into the prepared baking dish. Bake for 40–60 minutes, or until the top is lightly golden and set, but the center still has a slight jiggle. Begin checking at 35 minutes to avoid overbaking, and if the top browns too quickly, cover it loosely with foil.
Step 9: Cool and Serve
Allow the cake to cool completely in the pan. Once cooled, lift it out using the parchment overhang and dust generously with powdered sugar before slicing.
Step 10: Store Properly
Refrigerate any leftovers in an airtight container. The cake will keep for up to three days and tastes even better chilled.
Cooking Tips and Variations
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature before mixing. This helps the batter combine evenly.
- Do Not Overmix: When folding the egg whites into the batter, gentle is key. Overmixing will reduce the cake’s light texture.
- Adjust Lemon Flavor: For a stronger citrus punch, add an extra tablespoon of lemon juice or a few drops of lemon extract.
- Serving Options: Top slices with whipped cream, fresh berries, or a drizzle of lemon glaze for an elegant presentation.
- Pan Choice: A glass or ceramic baking dish works best for even baking and gentle browning.
Storage and Serving Suggestions
Keep leftover Lemon Custard Cake covered in the refrigerator for up to three days. Serve it chilled or at room temperature for the best texture. It pairs beautifully with a cup of tea, coffee, or a light sparkling wine. For a refreshing twist, add a spoonful of berry compote or a few raspberries on the side.
Conclusion
Lemon Custard Cake is a timeless dessert that’s as refreshing as it is indulgent. The contrast between the soft sponge and the silky custard creates a melt-in-your-mouth experience that feels luxurious with every bite. Whether you’re serving it at a family gathering, brunch, or just because you’re in the mood for something bright and comforting, this cake never fails to impress.
It’s simple, elegant, and full of sunny flavor—a dessert that brings a little brightness to any day.
Lemon Custard Cake is a light, creamy, and tangy dessert with layers of soft sponge and lemon custard. Easy to make, beautifully balanced, and perfect for any occasion.