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Lemon Custard Cake Recipe

Refreshing, Light & Perfect for Summer Recipe
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★★★★★

5 from 9 reviews

This Lemon Custard Cake is a refreshing and light dessert, perfect for summer. It features a moist lemon-scented cake layered with a smooth and tangy homemade lemon custard, combining sweet and citrus flavors in every bite.

Ingredients

Scale

For the Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • Zest of 1 lemon

For the Lemon Custard:

  • 1 cup whole milk
  • ¼ cup granulated sugar
  • 2 large egg yolks
  • 2 tbsp cornstarch
  • ¼ cup fresh lemon juice (from 1–2 lemons)
  • Zest of 1 lemon
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest. Alternate adding the dry ingredients and milk to the wet mixture, stirring just until combined. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
  2. Make the Lemon Custard: In a saucepan over medium heat, combine the milk and sugar, stirring until the sugar dissolves. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly add a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring continuously, until the custard thickens, about 5–7 minutes. Remove from heat and stir in fresh lemon juice, lemon zest, and vanilla extract.
  3. Assemble the Cake: Once the cake has completely cooled, slice it horizontally into two layers. Spread half of the lemon custard evenly over the bottom layer. Place the top layer of cake on top and spread the remaining custard on the surface. Chill the assembled cake in the refrigerator for 1–2 hours before serving to allow the flavors to meld and for the custard to set beautifully.

Notes

  • Ensure the cake is completely cool before slicing to prevent crumbling.
  • Tempering the egg yolks is crucial to avoid curdling in the custard.
  • For a more intense lemon flavor, you can add extra lemon zest to the custard.
  • This cake is best served chilled but can be left at room temperature for up to 2 hours before serving.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon custard cake, lemon dessert, summer cake, light cake, homemade custard, lemon cake recipe

Find it online: https://islawhite.com/lemon-custard-cake-recipe/