There’s something undeniably magical about a cake that bakes into three distinct layers, all from a single batter. Lemon Custard Cake is one of those delightful desserts that surprises you with its airy sponge top, silky custard center, and soft, pudding-like base. Each bite delivers a burst of fresh lemon flavor, making it the perfect treat for spring gatherings, summer afternoons, or simply when you’re craving something bright and comforting.

This cake is reminiscent of old-fashioned custard desserts that grandmothers used to make, yet it feels fresh and modern at the same time. The contrast of textures makes it irresistible—light and fluffy on top, creamy and smooth in the middle, and slightly dense at the bottom. Whether you serve it dusted with powdered sugar, topped with fresh berries, or simply on its own, it’s a dessert that never fails to impress.

Why You’ll Love This Recipe

• Simple ingredients, stunning results – You likely have most of these ingredients in your pantry already.
• Naturally refreshing – The citrusy brightness of lemon cuts through the sweetness, making this cake light and refreshing.
• Magical layers – The unique baking process creates a sponge-like top and creamy custard center, giving you multiple textures in one bite.
• Perfect for any occasion – Whether it’s a holiday, afternoon tea, or a casual weekend dessert, this cake is always a hit.

Ingredients You’ll Need

• ½ cup (115g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• ¾ cup (95g) all-purpose flour
• 2 cups (500ml) milk, lukewarm
• ½ cup (120ml) fresh lemon juice
• 1 tablespoon lemon zest
• Powdered sugar, for dusting

How to Make Lemon Custard Cake

Step 1: Prepare Your Baking Dish and Preheat the Oven

Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper. This will ensure easy removal and clean slices.

Step 2: Separate the Eggs

Carefully separate the egg yolks from the whites. Place the egg whites in a clean mixing bowl and set aside. You’ll need them later to create the light, airy top layer of the cake.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the egg yolks, melted butter, sugar, and vanilla extract until the mixture becomes pale and slightly thick. This helps dissolve the sugar and creates a smooth base for the batter.

Step 4: Add the Dry Ingredients

Sift in the flour and whisk until fully incorporated. It’s okay if the batter seems thick at this point—adding the milk and lemon juice will loosen it up.

Step 5: Incorporate the Milk and Lemon Juice

Slowly pour in the lukewarm milk, stirring continuously to prevent lumps. Add the fresh lemon juice and zest, mixing until the batter is smooth and well combined. The mixture will be quite thin, which is completely normal!

Step 6: Beat the Egg Whites

Using a hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form. This step is essential, as the airy egg whites create the delicate sponge-like top of the cake.

Step 7: Fold in the Egg Whites

Gently fold the whipped egg whites into the lemon batter using a spatula. Don’t overmix—leaving some streaks of egg whites is fine. The goal is to keep as much air in the batter as possible.

Step 8: Bake to Perfection

Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and slightly firm to the touch. The center should jiggle slightly when gently shaken—that’s the custard layer underneath!

Step 9: Cool and Serve

Allow the cake to cool completely before slicing. Dust with powdered sugar and serve with fresh berries or a dollop of whipped cream for an extra special touch.

Helpful Tips for the Best Lemon Custard Cake

• Use fresh lemon juice – Bottled lemon juice won’t provide the same bright, natural flavor.
• Don’t skip the egg white step – Beating the egg whites separately is what gives the cake its signature airy texture.
• Lukewarm milk is key – Cold milk can cause the batter to separate, so make sure it’s slightly warm before adding.
• Let the cake cool before slicing – This allows the layers to set properly, giving you clean, beautiful slices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Notes

• Egg whites are key – Beating the egg whites separately and folding them in gently creates the signature airy sponge layer. Be patient and don’t rush this step.
• The batter will be thin – Don’t worry if your batter seems more like a liquid than a typical cake batter. That’s completely normal and part of what makes this cake so magical.
• Adjust sweetness if needed – If you prefer a less sweet cake, you can reduce the sugar slightly, but keep in mind that the tartness of the lemon balances the sweetness.
• Baking time may vary – Ovens can differ, so check for doneness around the 45-minute mark. The top should be golden, and the center should have a slight jiggle.
• Let it cool before slicing – Cutting into the cake too soon may cause the custard layer to spill out. Allow it to cool completely so the layers set properly.
• For extra flavor – Add an extra teaspoon of lemon zest if you love an intense citrus kick.
• Serving suggestion – This cake pairs beautifully with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for a little extra indulgence.

Frequently Asked Questions

Why did my cake turn out too runny?

If your cake is overly liquidy, it may need more time in the oven. Every oven is different, so you may need to bake it for an additional 5-10 minutes until the top is golden and slightly firm.

Can I make this cake in advance?

Yes! Lemon Custard Cake actually tastes even better after a few hours as the flavors meld together. Just store it in the fridge and bring it to room temperature before serving.

Can I use a different citrus fruit?

Absolutely! While lemon is traditional, you can experiment with lime or orange for a different twist.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This cake isn’t ideal for freezing, as the custard layer can separate and change texture.
• Reheating: Enjoy it chilled or let it sit at room temperature for 15-20 minutes before serving.

Related Recipes

If you loved this Lemon Custard Cake, you might enjoy these other citrus-inspired treats:

• Vanilla Magic Custard Cake
• Italian Cream Bombs (Bomboloni alla Crema)
• Lemon Custard Cake
• German Pancakes with Homemade Butter Syrup

Final Thoughts

Lemon Custard Cake is the perfect balance of sweet and tangy, light yet indulgent. Whether you’re making it for a special occasion or just to brighten up an ordinary day, it’s a dessert that feels comforting and elegant all at once. The magic of its three layers makes it a delightful surprise for anyone who takes a bite. Try it out, and enjoy every spoonful of this creamy, dreamy treat!

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