Introduction

Lemon Custard Cake is a delightful dessert that combines a light, fluffy cake with a creamy lemon custard layer. Its bright citrus flavor and tender texture make it perfect for spring and summer gatherings or any time you crave a refreshing treat.

A round lemon cake is shown with one slice cut out and placed slightly apart on a white plate, both resting on a white marbled surface. The cake has two layers: a light golden, moist bottom layer with a crumbly texture and a smooth, slightly glossy yellow lemon curd layer on top. The surface of the cake is lightly dusted with white powdered sugar, adding a soft contrast to the shiny lemon topping. A whole lemon is blurred in the background, enhancing the fresh lemon theme. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and thick. Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
Step 3: Gradually whisk in the flour and salt. Slowly pour in the lukewarm milk while whisking constantly to create a smooth, thin batter.
Step 4: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites, leaving some small clumps to help create the layered texture.
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 touched.
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.
Step 7: Cut the cake into 9 squares and optionally dust with powdered sugar before serving.

Tips & Variations

Use fresh lemons for the best bright and natural citrus flavor.
To make this cake dairy-free, substitute whole milk with a plant-based milk like almond or oat milk and use a dairy-free butter alternative.
For an extra zest, add a teaspoon of lemon extract along with the vanilla for a more concentrated lemon aroma.
If you prefer a sweeter cake, sprinkle a little extra powdered sugar on top before serving.

Storage

Store the Lemon Custard Cake in an airtight container in the refrigerator for up to 3 days. Because of the custard layer, it’s best served chilled and can be enjoyed cold or at room temperature. Reheat gently in a warm oven if you prefer it warm, but avoid microwaving to keep the texture intact.

How to Serve

A single square piece of yellow cake with a light golden brown crust on top and edges sits in the center of a white plate, with a dusting of white powdered sugar covering the top surface. The texture of the cake looks soft and moist with small air pockets visible inside. The plate rests on a wooden surface with a blurred white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Refrigerate it overnight to allow the custard layer to set fully. This actually enhances the flavor and texture.

What if I don’t have an 8×8-inch pan?

You can use a similarly sized baking dish or adjust the baking time slightly for pans that are smaller or larger. Keep an eye on the cake and test for doneness by checking if the top springs back when lightly pressed.