Delicious Lemon Custard Cake Recipe for Every Occasion

If you’re searching for the perfect balance between sweet and tangy, a lemon custard cake might just become your new favorite dessert. With its light, fluffy sponge and creamy, zesty center, this cake offers a refreshing twist that’s hard to resist. Ready to indulge your senses? Keep reading to discover what makes this treat truly unforgettable.

Description

Lemon custard cake is like a ray of sunshine captured in dessert form. With its delicate layers and bright lemon flavor, this cake offers a magical combination of textures. The top bakes into a soft sponge, while the middle transforms into a silky lemon custard, and the bottom holds a slightly denser cake base. Each spoonful is a contrast of airy and creamy, tart and sweet — a true harmony of citrus flavors and comforting custard.

Every bite feels like a whisper of summer. Imagine the tang of fresh lemon zest balanced with the gentle sweetness of vanilla and sugar, melting on your tongue with the smoothness reminiscent of crème brûlée. This dessert evokes memories of sunlit kitchens, cold glasses of lemonade, and backyard gatherings that stretch late into the evening.

Why You’ll Love This Recipe

This lemon custard cake recipe is a dream for lemon lovers and anyone who appreciates a fuss-free dessert that delivers layers of flavor and elegance. It is made with simple pantry ingredients and only requires one batter that magically separates into three layers as it bakes. No need for expert-level skills or multiple cake components.

You will love how flexible this recipe is. Serve it slightly warm for a comforting, pudding-like experience, or chill it for a firmer texture that highlights the custard center. It is the perfect make-ahead dessert for brunches, dinner parties, or anytime you crave a refreshing citrus sweet.

Serving and Storage Tips

For best flavor and texture, allow the cake to cool completely before slicing. Serve it at room temperature or lightly dusted with powdered sugar and a few fresh berries if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in the microwave for about 15 seconds. You can also freeze individual portions wrapped in plastic wrap and stored in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.

Prep ahead by making the cake the night before your event. The chilled custard texture is even better the next day.

Course, Cuisine

Dessert, American, lemon custard cake, lemon cake, citrus dessert, layered cake

Servings, Prep Time, Cook Time, Total Time, Serving Size

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 half cup unsalted butter melted and slightly cooled
• 1 cup all purpose flour
• 1 and three fourths cups whole milk warmed
• Powdered sugar for dusting

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Fine mesh strainer
• 9 by 9 inch baking dish
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Grease and line a 9 by 9 inch baking dish with parchment paper. Leave a bit of overhang for easy removal after it cools.
2. Separate the eggs carefully. Place the whites in one bowl and the yolks in another. Cold eggs are easier to separate, but bring them to room temperature before beating.
3. Whip the egg whites. Beat until stiff peaks form. This step adds the lightness that creates the sponge top layer. Set them aside in a cool spot.
4. In the bowl with the yolks, beat in the sugar. Mix until pale and creamy, about 2 minutes, which helps set the base structure of the cake.
5. Add the flavorings and butter. Mix in the lemon zest, fresh juice, vanilla, and the melted butter. Make sure the butter has cooled slightly so it does not scramble the eggs.
6. Add the flour. Whisk it in until smooth with no lumps. It will look thick at this stage but that will change soon.
7. Slowly pour in the warm milk. Whisk constantly as you add it. The batter will become very thin. That is exactly what you want. It allows the three layers to form.
8. Fold in the egg whites carefully. Use a rubber spatula and do not overmix. You want lumps remaining. The mixture will look uneven or curdled. Trust the process.
9. Pour into your prepared dish and smooth the top. Tap it gently on the counter to release air bubbles.
10. Bake for 40 to 45 minutes. Check that the center still has a light jiggle. If the top starts to brown too quickly, loosely tent it with foil near the end.
11. Cool fully on a wire rack. This allows the custard to set. Once cooled, use the parchment overhang to lift it out. Slice gently with a sharp knife.
12. Dust generously with powdered sugar. Serve as is or with a few fresh berries for a pop of color and sweetness.

Nutrition per serving

For extra citrus kick, try adding a touch of orange zest along with the lemon. This cake pairs beautifully with whipped cream and keeps well chilled up to three days.

FAQ

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