Zesty Lemon Custard Cake Recipe: A Sunshine Slice of Joy

Dessert enthusiasts crave a slice of silky lemon custard cake that melts in your mouth with tangy, sweet perfection.

This classic treat brings sunshine to your plate with its delicate layers and bright citrus notes.

Creamy custard nestles between soft cake, creating a harmonious blend of textures that dance on your palate.

Each forkful promises a delightful balance of zesty lemon and rich, velvety richness.

The recipe transforms simple ingredients into an elegant dessert that feels both comforting and sophisticated.

Light, airy, and bursting with citrus flavor, this cake serves as the ultimate finale to any meal.

Prepare to fall in love with a dessert that celebrates the pure joy of baking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours

Calories: 210 kcal

Servings: 7

All Ingredients In Lemon Custard Cake

• Flour: Provides structure and tender crumb, choose unbleached all-purpose flour for best texture.
• Salt: Enhances overall flavor and balances sweetness, use fine-grain table salt.
• Butter: Adds richness and moisture, select high-quality unsalted butter for clean flavor.

• Lemon Zest, Lemon Juice: Delivers bright, tangy citrus notes, use fresh lemons with vibrant, glossy skin.
• Vanilla Extract: Rounds out flavor profile, opt for pure extract over artificial versions.
• Sugar: Sweetens and helps create delicate texture, select fine granulated sugar for smooth consistency.

• Egg Yolks, Egg Whites: Create light, airy structure, use fresh eggs at room temperature for better volume.
• Milk: Adds moisture and softness, whole milk provides richer taste compared to low-fat alternatives.
• Powdered Sugar: Creates elegant finishing touch, use for dusting and decorative presentation.

What Tools You’ll Need For Lemon Custard Cake

• Electric mixer: Essential for beating egg whites and creating smooth batter quickly.
• Large mixing bowls: Two needed for separating batter and egg whites, preferably with high sides.
• 8×8-inch baking dish: Perfect for creating the right cake depth and even baking.
• Parchment paper: Helps with easy cake removal and prevents sticking.
• Sifter or fine-mesh strainer: Great for evenly incorporating flour without lumps.
• Whisk or spatula: Needed for gently folding egg whites into batter.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Zester or grater: Helps create fine lemon zest for flavor.
• Cooling rack: Optional, but helps cake cool evenly after baking.

Easy Steps For Lemon Custard Cake

• Oven Preparation

Warm up the oven to a gentle temperature. Create a cozy home for your cake by lining a baking dish with parchment paper, ensuring easy removal later.

• Egg White Magic

Whip those egg whites into a fluffy cloud of goodness. Beat them until they stand tall and proud, creating a magical base for your dessert.

• Batter Creation

Blend egg yolks and sugar into a dreamy, creamy mixture. Splash in some zesty lemon, a hint of vanilla, and a whisper of melted butter. Fold in flour with a light touch, creating a silky smooth concoction that promises deliciousness.

• Egg White Fusion

Gently marry the whipped egg whites with your batter. Don’t worry about a few lumps – they’re the secret to the cake’s unique texture. Treat the mixture like a delicate dance partner.

• Baking Transformation

Pour the batter into your prepared dish. Let the oven work its magic, transforming the liquid into a golden, jiggly masterpiece. Watch for a light golden top that hints at the delectable treat inside.

• Finishing Touches

Once cooled, dust the cake with a snowfall of powdered sugar. Slice into this lemony wonder and serve with a dollop of whipped cream or a scatter of fresh berries for a dessert that sings of sunshine and joy.

Flavor Boosts For Lemon Custard Cake

• Egg White Precision: Ensure your mixing bowl is completely grease-free when whipping egg whites, as any fat can prevent them from reaching stiff peaks. Use metal or glass bowls for best results.
• Zest Master Technique: Grate lemon zest carefully to avoid the bitter white pith. Use a microplane or fine grater for delicate, flavorful zest that enhances the cake's citrus notes.
• Folding Finesse: Use a gentle, sweeping motion when incorporating egg whites to maintain their airy texture. Fold from bottom to top, rotating the bowl to keep the mixture light and fluffy.
• Temperature Tip: Allow ingredients like eggs and milk to reach room temperature before mixing. This helps create a smoother, more consistent batter with better rise and texture.
• Moisture Magic: If the cake seems dry, brush with a light lemon syrup made from equal parts lemon juice and sugar. This adds extra moisture and intensifies the citrus flavor.
• Gluten-Free Twist: Substitute all-purpose flour with almond flour or a gluten-free flour blend for a celiac-friendly version. Add a teaspoon of xanthan gum to improve texture.

Ways To Serve Lemon Custard Cake Neatly

• Berry Bliss Pairing: Top the lemon custard cake with a vibrant mix of fresh raspberries, blueberries, and sliced strawberries for a burst of color and tangy sweetness.
• Creamy Companion: Serve a dollop of vanilla bean whipped cream alongside each slice to complement the cake's light and zesty flavor profile.
• Tea Time Delight: Pair this delicate dessert with a warm cup of Earl Grey or chamomile tea, enhancing the cake's subtle citrus notes and creating a perfect afternoon treat.
• Elegant Presentation: Dust the cake with powdered sugar and garnish with thin lemon slices and fresh mint leaves for a sophisticated and visually appealing dessert platter.

Keep Lemon Custard Cake Fresh After Serving

• Quick Chill Strategy: Refrigerate the lemon custard cake in an airtight container for up to 3 days, keeping its delicate texture and bright citrus flavor intact.
• Freezing Technique: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Frozen cake maintains quality for 2 weeks, perfect for make-ahead desserts.
• Room Temperature Tips: Allow cake to sit at ambient temperature for 15-20 minutes before serving to enhance its soft, silky custard-like consistency.
• Moisture Maintenance: Place a paper towel over the cake before sealing the container to absorb excess condensation, preventing soggy edges and preserving the cake's delicate structure.

Silky Lemon Custard Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

• Total Time: 2 hours
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Silky lemon custard cake blends zesty citrus with creamy richness, offering a delightful dessert experience. Layers of smooth custard and tender cake promise a refreshing treat to savor with friends and family.

---

Ingredients

Scale 1x2x3x

• 4 large eggs, separated
• 1 ¼ cups (250 g) granulated sugar
• ¼ cup (60 ml) fresh lemon juice
• 1 ¼ cups (300 ml) whole milk, room temperature
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• ½ cup (65 g) all-purpose flour
• Zest of 1 lemon
• 1 tsp vanilla extract
• ¼ tsp salt
• Powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pan Preparation: Butter an 8-inch square pan and line with parchment paper, allowing slight overhang for easy removal.
2. Egg White Transformation: Whip egg whites using an electric mixer until stiff, glossy peaks form and maintain their shape confidently.
3. Yolk Mixture: Cream egg yolks and sugar until the blend becomes pale and voluminous, creating a ribboning effect when lifted.
4. Flavor Infusion: Blend melted butter, lemon zest, lemon juice, and vanilla extract into the yolk mixture, ensuring complete integration.
5. Dry Ingredient Incorporation: Sift flour and salt over the liquid ingredients, folding gently to create a smooth, silky batter without overworking.
6. Liquid Integration: Stream milk into the batter, stirring continuously to maintain a delicate, thin consistency.
7. Egg White Merger: Fold whipped egg whites into the batter in three stages, using a lifting motion to preserve airiness while accepting slight texture variations.
8. Batter Placement: Pour the gossamer batter into the prepared pan, distributing evenly with a gentle shake and surface smoothing.
9. Baking Process: Position the pan in a preheated 325F (160C) oven, baking 40-50 minutes until the top achieves a golden hue and the center retains a subtle wobble.
10. Cooling and Finishing: Allow the cake to cool completely in the pan, then dust with powdered sugar and optionally garnish with fresh berries or whipped cream.

Notes

• Prevent Egg White Deflation: Ensure your mixing bowl and whisk are completely grease-free and at room temperature to achieve maximum egg white volume and stability.
• Master Gentle Folding Technique: Use a spatula with a light, sweeping motion when incorporating egg whites to maintain the cake’s delicate, airy structure without deflating the mixture.
• Check Oven Temperature Accuracy: Use an oven thermometer to verify the exact temperature, as slight variations can dramatically impact the cake’s custard-like texture and golden finish.
• Handle Moisture Carefully: The unusually thin batter is intentional; resist the urge to add more flour, as this unique consistency creates the cake’s signature layered custard-like texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 210
• Sugar: 27 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 80 mg