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Lemon Custard Cake Recipe

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★★★★★

4.8 from 123 reviews

This Lemon Custard Cake is a delicate, airy dessert that combines the bright zing of fresh lemon juice and zest with a smooth, custardy texture. Baked to perfection with a slightly jiggly center and lightly browned top, this cake is both light and flavorful, making it the perfect treat for spring and summer gatherings or an elegant afternoon tea snack.

Ingredients

Scale

Ingredients

  • 4 eggs (room temperature) – separated
  • ¾ cup sugar
  • ½ cup unsalted butter – melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons
  • 1 ¾ cups milk – lukewarm
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the cake out later. Lightly grease the parchment with cooking spray and set aside.
  2. Whip Egg Whites: Using a mixer, whip the egg whites until stiff peaks form. Set aside this fluffy mixture for later incorporation.
  3. Mix Yolks and Sugar: In a separate bowl, beat together the egg yolks and sugar until the mixture turns pale yellow and smooth, indicating the sugar is well dissolved.
  4. Add Butter and Vanilla: Stir in the melted and slightly cooled butter along with the vanilla extract to combine evenly with the yolk mixture.
  5. Incorporate Flour: Gradually mix in the all-purpose flour until fully blended, creating a smooth batter base.
  6. Add Lemon Flavors: Stir in the freshly squeezed lemon juice and the grated lemon zest, mixing until well combined, infusing the batter with citrus brightness.
  7. Mix in Milk: Slowly beat in the lukewarm milk, ensuring an even, thin batter forms.
  8. Combine Egg Whites: Gently add the whipped egg whites to the batter and whisk by hand. It is fine to leave some small lumps of egg whites as these will create the unique delicate texture and the beautiful top layer when baked.
  9. Bake the Cake: Pour the very thin batter into the prepared pan. Bake in the preheated oven for 40-60 minutes, checking after 35 minutes. The cake is done when it is barely jiggly in the center but the top is firm to the touch. If the top browns too quickly, cover loosely with aluminum foil. Avoid overbaking to maintain a soft custard texture instead of rubbery.
  10. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, lift it out using the parchment overhang and dust with powdered sugar before serving.
  11. Storage: Store any leftovers in the refrigerator to keep the cake fresh.

Notes

  • The batter is very thin, which is normal for this custard-style cake.
  • Do not overbake; a slightly jiggly center is key to achieving the custard consistency.
  • If the top browns too fast, cover the cake with foil to prevent burning.
  • Using room temperature eggs ensures better mixing and texture.
  • Allow the cake to cool completely before slicing for best results.

Keywords: lemon custard cake, lemon dessert, custardy cake, light lemon cake, baked lemon dessert

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