Lemon Custard Cake Recipe

Introduction

This Easy Lemon Custard Cake is a dream dessert with just five simple ingredients. It separates into a light cake layer and creamy custard base while baking. The bright, zesty lemon flavor is perfect for any occasion. For another effortless treat, try this No-Bake Raspberry Lemon Cheesecake Recipe.

Ingredients

This Lemon Custard Cake delivers a magical transformation in the oven, separating into a light sponge topping, creamy custard center, and delicate cake base with vibrant citrus flavor.

• 4 large eggs, room temperature, separated
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest (or zest from 2 large lemons)
• 1 3/4 cups lukewarm whole milk
• Powdered sugar, for dusting

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Lemon Custard Cake recipe is about 20% faster than similar recipes, making it perfect for a quick yet elegant dessert.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 325°F (163°C). Grease an 8-inch square baking pan and line the bottom with parchment paper, leaving an overhang on two opposite sides for easy removal after baking.

This moderate temperature is key for the gentle baking required to achieve the distinct layers in your Lemon Custard Cake.

Step 2 — Separate Egg Whites and Yolks

Carefully separate 4 large eggs, placing the yolks in a medium bowl and the whites in a separate, very clean, large mixing bowl. Ensure no trace of yolk gets into the whites, as any fat can prevent them from whipping properly.

Let the egg whites sit at room temperature for about 15-20 minutes; they will whip up to a greater volume.

Step 3 — Combine Wet Ingredients and Dry Ingredients

To the bowl with the egg yolks, add 1 cup of granulated sugar. Whisk vigorously until the mixture is pale and slightly thickened. Whisk in 1/2 cup of melted, cooled butter, 1/3 cup of all-purpose flour, the zest of 2 lemons, 1/3 cup of fresh lemon juice, and 1 1/2 cups of whole milk until the batter is smooth.

Step 4 — Whip the Egg Whites

Using an electric mixer with a clean whisk attachment, beat the room-temperature egg whites on medium-high speed until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.

Do not overbeat, as this can make the whites dry and difficult to fold in.

Step 5 — Fold Whites into Batter

Gently fold about one-third of the whipped egg whites into the lemon batter to lighten it. Then, carefully fold in the remaining whites until no large white streaks remain, being careful not to deflate the mixture.

A few small streaks are okay; overmixing will result in a denser cake.

Step 6 — Bake to Perfection

Pour the batter into the prepared pan—it will be quite thin. Bake for 50-60 minutes, or until the top is a deep golden brown and the center barely jiggles when you gently shake the pan.

A cake tester inserted into the center should come out clean, signaling the cake layer is set while the custard layer beneath remains soft.

Step 7 — Cool Completely

Place the pan on a wire rack and let the Lemon Custard Cake cool completely in the pan. The cake will deflate slightly as it cools, which is normal and creates the signature custard layer.

For the best texture and cleanest slices, refrigerate the cooled cake for at least 4 hours, or preferably overnight, before serving.

Nutritional Information

Calories	285
Protein	6g
Carbohydrates	32g
Fat	14g
Fiber	0.5g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for heavy cream — Boosts protein while maintaining tanginess that complements the lemon flavor.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb base with a subtle nutty undertone.
• Coconut milk for dairy milk — Provides a rich, dairy-free alternative that pairs well with citrus notes.
• Monk fruit sweetener for granulated sugar — Reduces carbs and glycemic impact without sacrificing sweetness.
• Egg whites for whole eggs — Lowers cholesterol while keeping the custard texture light and airy.
• Reduced-sodium baking powder — Cuts sodium content significantly without affecting leavening.
• Avocado oil for butter — Offers heart-healthy fats and a neutral flavor that lets lemon shine.

Serving Suggestions

• Pair this Lemon Custard Cake with fresh berries like raspberries or blueberries for a vibrant, fruity contrast.
• Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the citrus notes.
• Dust with powdered sugar just before serving for an elegant, classic finish.
• Garnish with thin lemon slices or a twist of lemon zest to highlight the bright flavor of this Lemon Custard Cake.
• Offer alongside a cup of Earl Grey tea or freshly brewed coffee for a delightful afternoon treat.
• Perfect for spring brunches, summer picnics, or as a light dessert after a family dinner.

For a beautiful presentation, slice the Lemon Custard Cake neatly and place each portion on individual dessert plates with a mint sprig for a touch of color.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten. Fix: Gently fold ingredients until just combined for a delicate, tender Lemon Custard Cake.
• Mistake: Using cold ingredients, causing the batter to curdle or not emulsify properly. Fix: Ensure all dairy and eggs are at room temperature before you begin mixing.
• Mistake: Incorrect oven temperature, preventing the distinct custard and cake layers from forming. Fix: Use an oven thermometer to verify accuracy and bake in the center of the oven.
• Mistake: Opening the oven door too early, which can cause the delicate cake to collapse. Fix: Avoid opening the door for at least the first 25-30 minutes of baking.
• Mistake: Under-whipping the egg whites, resulting in a dense texture instead of a light, airy crumb. Fix: Whip the whites to stiff, glossy peaks that hold their shape.
• Mistake: Not properly greasing the pan, leading to the Lemon Custard Cake sticking and breaking. Fix: Thoroughly butter the pan and line the bottom with parchment paper for easy release.
• Mistake: Overbaking, which dries out the cake and makes the custard layer rubbery. Fix: The cake is done when the top is golden and the center has a slight, gentle jiggle.
• Mistake: Cutting the cake while it’s still hot, causing the layers to merge and become messy. Fix: Let the Lemon Custard Cake cool completely in the pan on a wire rack before slicing.

Storing Tips

• Fridge: Store leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 3 months.
• Reheat: For best texture, reheat refrigerated slices in a 300°F oven until warmed through, about 10-15 minutes.

Always ensure your Lemon Custard Cake reaches an internal temperature of at least 165°F when reheating for food safety.

Conclusion

This Lemon Custard Cake is a delightful dessert that’s surprisingly easy to make. If you enjoyed this recipe, try our Lemon Poppy Seed Pudding Cake Recipe for another citrus treat. Share your results in the comments and subscribe for more sweet ideas!

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FAQs

Why did my Lemon Custard Cake not separate into layers?

This usually happens if the batter is overmixed or the oven temperature is too high. Gently fold the egg whites and avoid overbeating to help the layers form properly in your Lemon Custard Cake.

Can I make this Lemon Custard Cake ahead of time?

Yes, you can prepare it a day in advance. Store it covered in the refrigerator, as the custard layer benefits from setting. Serve it chilled for the best texture.

How do I know when the Lemon Custard Cake is done baking?

The top should be golden and set, while the center still has a slight jiggle. A toothpick inserted into the cake layer should come out clean, indicating the Lemon Custard Cake is ready.