Delicious Lemon Custard Cake – Sweet, Tangy & Perfectly Fluffy!

A Heavenly Dessert with a Zesty Twist

Lemon custard cake is a delightful treat that perfectly balances sweetness and tanginess with a light, airy texture. This unique dessert features two distinct layers— a soft, fluffy sponge on top and a rich, creamy custard below. The magic happens in the oven, where the batter separates into these two irresistible textures. If you love citrus-infused desserts, this cake is a must-try.

Why You’ll Love This Recipe

• Light & Fluffy – The airy sponge layer makes each bite melt in your mouth.
• Creamy Custard Center – A luscious, velvety layer of lemon custard forms naturally during baking.
• Easy to Make – Simple ingredients and a straightforward method make this recipe accessible for all skill levels.
• Perfectly Balanced – The combination of sweet and tangy flavors creates a refreshing and satisfying dessert.
• Great for Any Occasion – Whether it’s a casual gathering or a fancy dinner, this cake will impress your guests.

Ingredients

• 3 large eggs, separated
• ¾ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 tablespoon lemon zest
• ⅓ cup fresh lemon juice
• ½ cup all-purpose flour
• 1 cup milk (whole or 2%)
• ¼ teaspoon salt
• Powdered sugar, for dusting (optional)

Step-by-Step Directions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease an 8×8-inch baking dish or line it with parchment paper.

Step 2: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Set aside.

Step 3: Mix the Batter

In a separate large bowl, whisk the egg yolks, sugar, and melted butter until pale and creamy. Stir in the lemon zest and juice.

Step 4: Add Dry Ingredients

Gradually add the flour and salt, whisking until fully incorporated.

Step 5: Incorporate the Milk

Slowly pour in the milk while stirring continuously, ensuring a smooth and even consistency.

Step 6: Fold in the Egg Whites

Gently fold the whipped egg whites into the batter using a spatula. The mixture will be light and slightly lumpy—this is normal!

Step 7: Bake

Pour the batter into the prepared baking dish. Bake for 40–45 minutes, or until the top is golden brown and slightly firm to the touch.

Step 8: Cool and Serve

Allow the cake to cool for at least 10 minutes before dusting with powdered sugar. Serve warm or chilled for a delightful dessert.

Variations & Customizations

• Vanilla Infusion – Add 1 teaspoon of vanilla extract for a hint of warmth.
• Berry Delight – Fold in fresh raspberries or blueberries for extra sweetness.
• Coconut Twist – Substitute half the milk with coconut milk for a tropical flair.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.

Servings & Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: About 1 hour

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm individual slices in the microwave for 10-15 seconds or enjoy chilled.
• Freezing: Not recommended, as the custard layer may change in texture upon thawing.

FAQs

How do I know when my lemon custard cake is done baking?

The top should be golden brown and slightly firm to the touch. The center may still have a slight jiggle, which is normal due to the custard layer.

Can I make this cake ahead of time?

Yes! It tastes just as delicious the next day, making it a great make-ahead dessert.

Why did my cake not separate into two layers?

Overmixing the egg whites into the batter can prevent proper separation. Gently fold them in for the best results.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can be used if needed.

What size baking dish should I use?

An 8×8-inch baking dish works best, but a similar size should also work.

Can I double this recipe?

Yes! Use a 9×13-inch pan and adjust the baking time by adding 10–15 minutes.

Can I use low-fat milk?

Whole or 2% milk is preferred for a creamier custard, but low-fat milk can be used if necessary.

Why is my custard layer too runny?

Undercooking may cause a runny custard. Let it bake until the top is golden and the center is mostly set.

Can I add other citrus flavors?

Absolutely! Try swapping some of the lemon juice for orange or lime juice for a citrusy twist.

How can I make this dessert extra special?

Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry sauce.

Conclusion

Lemon custard cake is a perfect blend of light sponge and creamy custard, offering a refreshing and delightful treat for any occasion. Whether you’re a citrus lover or simply looking for a unique dessert, this easy-to-make recipe is sure to impress. Try it warm or chilled, and enjoy the perfect balance of sweet and tangy flavors!

O

Print