Lemon Custard Cake: A Magical Dessert Recipe

Introduction

Lemon Custard Cake is a delightful dessert that combines a tender cake layer with a silky lemon custard. Bright, tangy, and lightly sweet, it’s perfect for spring or any time you want a refreshing treat. This easy-to-make cake will impress with its delicate texture and vibrant flavor.

Ingredients

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 1 tsp vanilla extract
• 2 cups whole milk, lukewarm
• ¾ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease the paper.
2. Step 2: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and thick. Add the melted butter, lemon zest, lemon juice, and vanilla extract, then mix until combined.
3. Step 3: Gradually whisk in the flour and salt. Slowly pour in the lukewarm milk while whisking constantly, until the batter is smooth and thin.
4. Step 4: In a clean bowl, beat the egg whites until stiff peaks form. Fold one-third of the egg whites gently into the batter to lighten it, then fold in the remaining whites, leaving some small clumps to help create layers.
5. Step 5: Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is golden and springs back slightly when pressed.
6. Step 6: Allow the cake to cool completely in the pan, then refrigerate for at least 1 hour to let the custard layer set properly.
7. Step 7: Cut into 9 squares and dust with powdered sugar if desired before serving.

Tips & Variations

• Use freshly squeezed lemon juice for the brightest flavor and avoid bottled juice.
• For a more intense lemon taste, add an extra teaspoon of lemon zest.
• Try substituting half the milk with cream for a richer custard texture.
• Serve with a dollop of whipped cream or fresh berries for added indulgence.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat gently in a warm oven if you prefer it slightly warmed, or serve chilled to enjoy the custard’s cool, creamy texture. Avoid freezing, as the custard layer may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake benefits from chilling in the refrigerator for at least an hour to set the custard. It can be made a day in advance and stored covered in the fridge until ready to serve.

What can I substitute for whole milk?

You can use 2% milk or a mixture of milk and cream for richness. Non-dairy options like almond or oat milk can work but may slightly alter the flavor and texture.

Lemon Custard Cake: A Magical Dessert Recipe

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★★★★★

4.8 from 392 reviews

Lemon Custard Cake is a deliciously light and tangy dessert featuring a smooth lemon-infused custard layered atop a tender cake base. This magic cake recipe yields a marvelously textured treat with three distinct layers, combining the rich flavors of fresh lemon juice and zest with a delicate custard. It’s perfect for any occasion and is sure to impress with its unique texture and bright citrus notes.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes plus 1 hour chilling time
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 1 tsp vanilla extract
• 2 cups whole milk, lukewarm

Dry Ingredients:

• ¾ cup all-purpose flour
• ¼ tsp salt

For Serving:

• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
2. Beat Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture turns pale and thick. Add the melted butter, lemon zest, lemon juice, and vanilla extract. Mix until all ingredients are thoroughly combined.
3. Add Flour and Milk: Gradually whisk in the all-purpose flour and salt. Slowly pour in the lukewarm milk while whisking constantly, ensuring the batter becomes smooth and thin without lumps.
4. Whip Egg Whites: Using a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites, leaving some small clumps intact to help create the distinct layered texture of the cake.
5. Pour and Bake: Pour the prepared batter into the lined baking dish. Bake for 40 to 45 minutes in the preheated oven, or until the top is golden brown and springs back slightly when lightly pressed.
6. Cool and Chill: Allow the cake to cool completely in the pan on a wire rack. Once cooled, refrigerate the cake for at least 1 hour to let the custard layer properly set and firm up.
7. Slice and Serve: Cut the cake into 9 squares. Dust with powdered sugar just before serving, if desired, for an elegant finishing touch.

Notes

• Use fresh lemons for the best flavor and vibrant lemon aroma.
• Be gentle when folding the egg whites in order to maintain the airy texture for the custard layers.
• Ensure the egg whites are whipped to stiff peaks for the proper rise and texture.
• Do not overbake; the cake should still have a slight jiggle in the center when done.
• Chilling the cake is essential to allow the custard to set firmly before serving.
• This cake is best served chilled but can be brought to room temperature if preferred.

Keywords: lemon custard cake, magic cake, lemon dessert, custard cake recipe, easy lemon cake, layered cake, baking dessert