This magic lemon custard cake is a heavenly combination of fluffy sponge cake and creamy custard, all infused with a refreshing citrus tang.
You only need one batter, but as it bakes, it forms two rich and delicious elements. It’s like getting two desserts in one!
Trust me, one bite, and you’ll be hooked on this lemony delight.
Why You’ll Love This Lemon Custard Cake
Magically Tender Texture: Every bite offers light, airy cake and creamy, smooth custard – all in a single bake!
Incredible Citrus Taste: The vibrant lemon zest and juice create a refreshing and tangy taste, making it a perfect dessert for any occasion.
Effortlessly Impressive: Despite its sophisticated appearance and taste, this recipe is effortless.
Ingredients
- Lemon Juice & Zest: Infuse the cake with a bright, tangy flavor that complements the sweetness.
- Unsalted Butter: Provides richness and moisture.
- Granulated Sugar: Sweetens the cake while helping to create a light, airy structure when whipped with egg yolks.
- Eggs: Yolks add richness, while whipped whites create a fluffy top layer.
- Salt: Balances the sweetness and enhances the lemon flavor, bringing out the best in each ingredient.
- Vanilla Extract: Adds warmth and depth to the flavor, complementing the lemon’s brightness.
- All-Purpose Flour: Gives structure to the cake.
- Whole Milk: Contributes to the custard-like layer, adding creaminess and a subtle richness to the cake.
- Powdered Sugar: A light dusting adds sweetness and an elegant finish.
How to Make Lemon Custard Cake
This delectable treat offers the perfect balance of textures and flavors.
The cake layer is light and airy, thanks to the whipped egg whites folded into the batter.
Meanwhile, the custard layer is smooth, rich, and velvety, providing a luscious contrast to the cake.
Here’s how to make it:
1. PREHEAT the oven to 325°F. Grease an 8×8-inch dish and line it with parchment.
2. RUB the sugar and lemon zest together until fragrant.
3. WHISK the egg yolks and lemon sugar until thick and pale. Blend in the butter, vanilla, and lemon juice until smooth.
4. STIR in the flour and salt by hand. Then, whisk in the milk.
5. WHIP the egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.
6. POUR the batter into the prepared dish and bake for 40-50 minutes until golden and jiggly in the center.
7. COOL completely in the pan, then cover and refrigerate for at least an hour (overnight is best). Dust with powdered sugar and serve!
Tips For the Best Lemon Custard Cake
I love how the bright lemon flavor in this cake shines through, making it perfect for sunny days or when you need a little pick-me-up.
It’s become my go-to dessert for impressing guests without spending hours in the kitchen.
Here are a few tips to keep in mind:
- Separate the eggs carefully. If you get any yolk into the whites, they won’t whip up.
- Use a clean bowl. Excess oil can also prevent the whites from whipping. So, be sure to wipe the bowl with lemon juice or white vinegar before adding them. Also, clean the beaters well before use.
- Room temperature. Use room temperature ingredients, especially the eggs and milk, for best results. This helps create a smooth, well-incorporated batter.
- Sift flour. Sift the flour and salt into the batter to avoid lumps and ensure a light, airy texture.
- Fold gently. The first small addition of egg whites can be whisked well. After that, be very gentle so it doesn’t lose the airy texture.
- Chill before serving. For the best texture, chill the lemon custard cake overnight. That’ll let the custard firm up, so it’ll slice nicely.
- How to serve. Like lemon bars, this cake looks great with powdered sugar. But it’s really nice with fresh fruit and whipped cream.
How to Store
If you like creamy lemon treats, you’ll adore this magic cake.
Unfortunately, it doesn’t freeze well. But it’ll hold in the fridge for a few days.
To Store: Wrap cool leftovers tightly in plastic wrap and refrigerate for up to 3 days. Bring to room temperature before serving for the best taste and texture.
More Lemon Desserts You’ll Love
Lemon Ricotta Cake
Lemon Blueberry Poke Cake
Moist Lemon Loaf Cake
Lemon Lush
Lemon Custard Cake
9
servings25
minutes50
minutes181
kcalThis magic lemon custard cake bakes into two layers, forming a light and fluffy, citrus-infused sponge on top and a creamy lemon custard on the bottom.
Ingredients
4 large eggs, separated
3/4 cup granulated sugar
1 tablespoon lemon zest ( about 2 lemons)
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup freshly squeezed lemon juice (about 2 lemons)
3/4 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups whole milk, lukewarm
1/4 teaspoon cream of tartar
powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F. Grease an 8×8-inch baking dish and line it with parchment paper.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Set the egg whites aside.
- In a small bowl, rub the sugar and lemon zest until well combined and fragrant.
- Whisk the egg yolks with an electric mixer on medium speed until thickened. Slowly add the lemon sugar, whipping constantly on medium-high until thick and pale.
- Gradually whisk in the melted butter, vanilla, and lemon juice until smooth. Then, add the flour and salt and mix gently by hand until just combined. Finally, stir in the milk until smooth. Set aside.
- Using clean beaters, whisk the egg whites with the cream of tartar on medium-high speed until stiff peaks form.
- Add 1/2 cup of the egg whites to the cake batter and whisk until well blended. Add the remaining egg whites in three additions, folding very gently until just combined.
- Carefully pour the batter into the prepared baking dish. Spread it even with a spatula.
- Bake for 40–50 minutes, or until the top is golden brown and the cake is set in the middle but still jiggly. The cake will rise as it bakes, forming a fluffy top layer while the custard settles at the bottom.
- Allow the cake to cool completely in the pan. Then, cover and refrigerate for at least an hour (overnight is best).
- Lift the cake from the pan and dust it with powdered sugar. Then slice, serve, and enjoy!
Notes
- Separate the eggs carefully. If you get any yolk into the whites, they won’t whip up.
- Use a clean bowl. Excess oil can also prevent the whites from whipping. So, be sure to wipe the bowl with lemon juice or white vinegar before adding them. Also, clean the beaters well before use.
