Lemon Custard Cake

I’m excited to share my Lemon Custard Cake—a soft, melt-in-your-mouth dessert with three delightful layers: a fluffy cake top, a creamy custard center, and a tender, lemon-infused base that bakes all in one pan.

Why I’ll Love This Recipe

I love this cake because it’s light, tangy, and not overly sweet. The lemon flavor is bright and refreshing, while the custard center makes every bite feel luxurious. It’s simple to prepare, but it looks and tastes like something from a bakery.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Eggs, separated

• Granulated sugar

• Unsalted butter, melted

• All-purpose flour

• Whole milk, warmed

• Fresh lemon juice

• Lemon zest

• Salt

• Powdered sugar (for dusting)

Directions

1. I preheat my oven to 325°F (160°C) and lightly grease an 8×8-inch baking dish.

2. I separate the eggs, placing the yolks in one bowl and the whites in another.

3. I beat the egg whites with a pinch of salt until stiff peaks form, then set aside.

4. In a separate bowl, I whisk egg yolks with sugar until pale and creamy.

5. I stir in the melted butter, lemon juice, and zest.

6. I whisk in the flour, then slowly add the warm milk, mixing until smooth.

7. I gently fold in the beaten egg whites, leaving some small lumps for the layered effect.

8. I pour the batter into the baking dish and bake for 40–50 minutes, or until the top is golden and set.

9. I cool the cake completely, dust with powdered sugar, and slice into squares.

Servings and Timing

• Servings: About 9 squares

• Prep time: 15 minutes

• Cook time: 40–50 minutes

• Total time: 55–65 minutes

Variations

• I sometimes add a touch of vanilla extract for a hint of warmth.

• I swap part of the lemon juice for orange juice for a citrus blend.

• I serve it with fresh berries or whipped cream for extra indulgence.

• I add a pinch of ground ginger for a subtle spice note.

Storage/Reheating

I store the cake covered in the refrigerator for up to 3 days. To serve warm, I heat slices in the microwave for 10–15 seconds, but I also enjoy it chilled straight from the fridge.

FAQs

Why does the cake form layers?

The thin batter and gentle folding cause it to separate during baking, creating a fluffy top and custard middle.

Can I use bottled lemon juice?

Fresh juice gives the best flavor, but bottled will work if needed.

How do I know it’s done?

The top should be golden and slightly springy, while the center will still be soft.

Can I make this ahead of time?

Yes—it sets and slices even better after a night in the fridge.

Can I freeze lemon custard cake?

I don’t recommend it, as the custard layer can change texture after thawing.

Conclusion

I love making Lemon Custard Cake because it’s fresh, light, and full of sunny flavor. It’s a simple yet elegant dessert that works year-round, especially when I want something creamy but not too heavy.