If you adore citrusy desserts, this Lemon Custard Cake is going to be your new favorite. It’s a magical combination of a creamy lemon custard base and a delicate sponge-like top, created from just one batter! The result? A soft, tangy, and irresistibly smooth treat that will have you coming back for seconds.
Table of Contents
Ingredients for Lemon Custard Cake
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, separated
- 1 tbsp finely grated zest (approximately 2 lemons)
- 1/4 cup freshly squeezed juice (around 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
How to Make a Lemon Custard Cake
Step 1: Prepare Your Baking Dish
Preheat your oven to 325°F (163°C). Coat a 9-inch baking dish with butter or a light layer of non-stick spray.
Step 2: Mix the Wet Ingredients
In a spacious mixing bowl, beat the butter and sugar together until the mixture becomes airy and pale. Blend in the egg yolks, lemon zest, lemon juice, and vanilla extract, stirring until smooth and well combined.
Step 3: Add the Dry Ingredients
Slowly incorporate the flour, mixing gently until just blended. Then, slowly whisk in the milk until the batter is smooth and well combined.
Step 4: Beat the Egg Whites
In a separate clean bowl, beat the egg whites and salt until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula, being careful not to deflate them.
Step 5: Bake
Pour the batter into your prepared baking dish. Place the dish in a larger pan filled with hot water (about halfway up the sides of the dish) to create a water bath. Bake for 40–45 minutes, or until the top is lightly golden and the custard layer is set.
Step 6: Cool & Serve
Allow the cake to rest for approximately 15 minutes, then lightly sprinkle with powdered sugar before serving. Serve warm or chilled for the best flavor!
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Tips for the Best Lemon Custard Cake
- Room Temperature Ingredients: Let your eggs, butter, and milk reach room temperature before using them to achieve a smoother batter and better texture.
- Fold Gently: When incorporating egg whites, fold them in carefully to maintain the cake’s light, airy texture.
- Water Bath: This helps prevent the custard from overcooking while keeping the cake moist.
- Use Fresh Lemons: Opt for freshly squeezed lemon juice instead of bottled for a brighter, more authentic citrus flavor.
- Chill for a Firmer Custard: Let the cake cool completely in the fridge for a few hours if you prefer a more set custard layer.
FAQs
How do I store Lemon Custard Cake?
Keep the cake in an airtight container in the fridge, where it will stay fresh for up to 3 days. Enjoy it chilled or lightly warmed.
Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend for a similar texture.
What’s the best way to serve this cake?
It’s delicious on its own, but you can enhance it with whipped cream, fresh berries, or a drizzle of lemon glaze.
Can I freeze Lemon Custard Cake?
Freezing is not recommended as the custard layer may separate. However, you can refrigerate leftovers for later enjoyment.
Lemon Custard Cake
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs separated
- 1 tbsp lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice from about 2 lemons
- 1/2 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- Powdered sugar for dusting, optional
Instructions
Prepare Your Baking Dish:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch baking dish with butter or non-stick spray.
Mix the Wet Ingredients:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks, lemon zest, lemon juice, and vanilla extract, mixing well.
Add the Dry Ingredients:
- Gradually add flour and mix until just combined.
- Slowly whisk in milk until the batter is smooth.
Beat the Egg Whites:
- In a separate clean bowl, beat egg whites and salt until stiff peaks form.
- Gently fold the egg whites into the batter without deflating them.
Bake:
- Pour batter into the prepared baking dish.
- Place the dish in a larger pan filled with hot water (halfway up the sides) to create a water bath.
- Bake for 40–45 minutes, until the top is lightly golden and the custard layer is set.
Cool & Serve:
- Let the cake cool for 15 minutes.
- Dust with powdered sugar before serving warm or chilled.