Lemon Custard Cake is a wonderful dessert that's perfect for summer. It's soft, creamy, and bursting with the refreshing flavor of lemon. If you enjoy light and creamy desserts that are easy to make, you will love this lemon custard cake.
This cake is a type of magic custard cake, which is made from just one batter that separates into three layers during the baking process. The bottom layer is a dense cake, the middle layer is a creamy custard-like filling, and the top layer is light and fluffy cake.
Given the hot weather, lemon seemed like the perfect flavor to try next. The bright citrus flavor is so refreshing and is sure to be a hit. Lemon desserts are especially appealing to me lately, and I recently made Lemon Brownies. Today, I'm excited to share my latest lemon-infused recipe: a delicious Lemon Custard Cake.
Ingredients
- Eggs- yolks and whites separated
- Granulated sugar-
- Unsalted butter- melted and slightly cooled
- Vanilla extract-
- All purpose flour-
- Fresh lemon juice and lemon zest-
- Lukewarm milk-
- Powdered sugar for dusting
How to make lemon custard cake
- To make the lemon custard cake, begin by separating the room-temperature eggs. Beat the egg whites until stiff peaks form and set them aside. Then, beat the egg yolks and sugar until they turn pale yellow. This process takes about 2-3 minutes.
- Next, mix the melted butter, vanilla extract, and flour until the mixture is evenly incorporated.
- Add in the freshly squeezed lemon juice and grated lemon zest to give the cake a burst of flavor.
- Slowly beat in the milk until well combined. Gently add the beaten egg whites to the mixture and whisk by hand. Don't worry if small lumps of egg whites remain. These lumps will create the top layer of the cake during baking.
- Pour the batter into the pan and bake for 40-60 minutes or until the center is barely jiggly and the top is firm to the touch. Start checking the cake after 35 minutes as baking time may vary depending on your oven or pan. Do not over bake the cake as this will cause it to become rubbery and lose its custard layer. Once the cake is done, cool it completely before dusting with powdered sugar.
Other lemon flavored desserts you might like
Moist Lemon Bundt Cake with Lemon Glaze
Recipe video
📖 Recipe
Lemon custard cake
Equipment
- 8x8 square pan
Ingredients
- 4 eggs room temperature-separated
- ¾ cup sugar
- ½ cup unsalted butter- melted and slightly cooled
- 1 teaspoon vanilla extract
- ¾ cup(96g) all purpose flour
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1 ¾ cup lukewarm whole milk
- powdered sugar for dusting
Instructions
- Preheat oven to 325F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, set aside.
- Separate the egg whites and yolks.
- Beat the egg whites until stiff peaks, set aside.
- Beat the egg yolks with sugar until pale in color.
- Add melted butter and vanilla and mix until well combined.
- Now add all purpose flour and mix until fully incorporated.
- Add lemon juice and lemon zest and mix.
- Slowly add milk until fully combined.
- Gently add the beaten egg whites into the mixture and whisk by hand. Don't worry if there are small lumps of egg whites left in the mixture. These lumps will create the top layer of the cake during baking.
- Pour the batter in the prepared pan(batter will be very thin and lumpy)
- Bake for 40-60 minutes or until the center is barely jiggly and the top is firm to the touch. Start checking the cake after 35 minutes as baking time may vary depending on your oven or pan. Do not over bake the cake as this will cause it to become rubbery and lose its custard layer.
- Once the cake is done, cool it completely before dusting with powdered sugar.
Wendy says
This worked exactly as written, thanks!