If you’re looking for the perfect dessert that’s light, refreshing, and absolutely delightful, this Easy Lemon Custard Cake is a must-try! With its soft, melt-in-your-mouth texture and tangy citrus flavor, it’s the ultimate summer treat. What’s even better? It’s made with simple ingredients and comes together effortlessly.
This cake has a magical way of creating three layers while baking—a soft sponge on top, a silky custard center, and a slightly denser base. Every bite is a perfect balance of sweetness and bright lemony goodness. Whether you’re a seasoned baker or a beginner, you’ll love how easy and rewarding this recipe is.
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Why You’ll Love This Lemon Custard Cake
Light & Creamy – The texture is a dreamy combination of fluffy cake and silky custard.
Refreshing Lemon Flavor – Perfectly balanced between sweet and tangy.
One Batter, Three Layers – No complicated steps, just one simple batter that bakes into a beautiful layered cake.
Easy to Make – Minimal ingredients and no special equipment needed.
Perfect for Any Occasion – A great dessert for summer gatherings, tea time, or even as a sweet breakfast treat!
What Does Lemon Custard Cake Taste Like?
Imagine a combination of lemon bars and a soufflé-like custard, all in one bite! The top layer is light and airy, almost like a sponge cake. The center is smooth and creamy, filled with citrusy custard goodness. The bottom has a slightly firm texture, making each forkful a delightful experience. If you love lemon desserts, this one is about to become your new favorite!
Ingredients for Lemon Custard Cake
To make this heavenly cake, you’ll need:
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4 eggs – Separated (at room temperature for best results)
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¾ cup sugar – Adds the right amount of sweetness
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½ cup unsalted butter – Melted and slightly cooled
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1 teaspoon vanilla extract – Enhances the flavors
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¾ cup all-purpose flour – Creates structure while keeping it light
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¼ cup freshly squeezed lemon juice – Fresh lemon juice is key!
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Zest from 2 large lemons – Intensifies the lemon flavor
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1 ¾ cups milk – Lukewarm to help blend smoothly
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Powdered sugar – For dusting, adding a lovely finishing touch
Kitchen Tools You’ll Need
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8×8-inch baking dish
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Mixing bowls
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Hand mixer or stand mixer
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Whisk
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Parchment paper
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Cooking spray
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Sifter (for dusting powdered sugar)
How to Make Lemon Custard Cake
Follow these simple steps to achieve the perfect Lemon Custard Cake:
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Preheat & Prepare the Baking Dish
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Preheat your oven to 325°F (163°C).
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Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease with cooking spray.
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-
Whip the Egg Whites
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Using a hand or stand mixer, whip the egg whites until stiff peaks form. Set aside.
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-
Mix the Egg Yolks & Sugar
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In a separate bowl, beat the egg yolks and sugar together until the mixture turns pale yellow and slightly thick.
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-
Add Butter & Vanilla
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Mix in the melted butter and vanilla extract until fully combined.
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-
Incorporate Dry Ingredients
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Gradually mix in the flour, making sure it’s fully incorporated.
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-
Add Lemon Juice & Zest
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Stir in the lemon juice and grated lemon zest, ensuring an even distribution of flavor.
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Slowly Add Milk
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Gradually pour in the lukewarm milk, stirring continuously to create a very thin batter.
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Gently Fold in Egg Whites
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Add the beaten egg whites and gently whisk by hand.
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The egg whites will form small lumps—this is normal! These lumps float to the top while baking, creating the distinct layers.
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Bake to Perfection
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Pour the batter into the prepared baking dish.
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Bake for 40-60 minutes, or until the cake is slightly jiggly in the center but firm on top.
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If the top browns too quickly, loosely cover with aluminum foil.
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Cool & Dust with Powdered Sugar
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Allow the cake to cool completely before dusting with powdered sugar.
What to Serve with Lemon Custard Cake
This cake is delightful on its own, but if you want to take it up a notch, try these serving ideas:
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Fresh Berries – Blueberries, raspberries, or strawberries pair beautifully with the lemon flavor.
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Whipped Cream – A dollop of lightly sweetened whipped cream makes it extra indulgent.
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Lemon Glaze – Drizzle a simple lemon glaze for added citrus punch.
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Vanilla Ice Cream – The warm-cold contrast is simply divine!
Tips for Making the Best Lemon Custard Cake
Use Fresh Lemon Juice – Bottled lemon juice lacks the vibrant flavor of fresh lemons.
Room Temperature Ingredients – Helps everything mix smoothly and evenly.
Don’t Overmix the Egg Whites – Leaving some lumps ensures the perfect layered texture.
Monitor the Baking Time – Start checking around 35 minutes. The center should be slightly wobbly but not liquid.
Let It Cool Before Cutting – The custard needs time to set properly.
How to Store Lemon Custard Cake
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
1. Why did my cake turn out rubbery instead of custardy?
Overbaking is the most common culprit! The cake should have a slight jiggle in the center when removed from the oven. If baked too long, the custard layer can become firm and rubbery.
2. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor! Bottled lemon juice can have a slightly bitter aftertaste and lacks the bright citrus notes of fresh lemons.
3. How can I make this cake gluten-free?
Simply swap the all-purpose flour with a 1:1 gluten-free baking flour. The texture may vary slightly, but the cake will still be soft and delicious!
4. My batter is very thin—did I do something wrong?
Not at all! This batter is meant to be very thin. During baking, it separates into distinct layers, creating the signature custard cake texture.
5. How do I store leftover Lemon Custard Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake tastes even better when chilled!
6. Can I freeze this cake for later?
Yes! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
7. Why didn’t my cake form layers?
This usually happens if the egg whites were overmixed into the batter. The egg whites should be whisked in gently, leaving some lumps that rise to the top while baking.
8. Can I make this cake in a larger pan?
Yes, but keep in mind that a larger pan will result in thinner layers, and the baking time may be shorter. If using a 9×9-inch pan, start checking for doneness around 30-35 minutes.
9. What can I serve with Lemon Custard Cake?
This cake pairs beautifully with whipped cream, fresh berries, a dusting of powdered sugar, or even a drizzle of lemon glaze for extra flavor.
10. Can I add other flavors to this cake?
Absolutely! Try adding a touch of coconut extract, almond extract, or even a hint of lavender for a unique twist.
Final Thoughts: A Must-Try Lemon Dessert!
This Easy Lemon Custard Cake is the perfect combination of simplicity and indulgence. Whether you’re making it for a special occasion or just craving something sweet and citrusy, it’s guaranteed to impress. With its light, airy top, creamy center, and zesty lemon flavor, this cake is summer in every bite!
Give it a try, and let me know how it turns out! If you make this recipe, snap a photo and share it on Pinterest—I’d love to see your beautiful creations!
More Delicious Desserts to Try:
Eggnog Snickerdoodle Thumbprint Cookies
Christmas Eve Vanilla Sugar Cream Pie
Christmas Custard Pie
Follow me on Pinterest for more sweet treats! Click here!
Happy baking!
Print
Easy Lemon Custard Cake Recipe – Soft, Creamy, and Bursting with Lemon Flavor!
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegetarian
Description
This Easy Lemon Custard Cake is a dreamy dessert that magically separates into three layers while baking—a light sponge on top, a silky lemon custard center, and a slightly dense bottom. Bursting with fresh citrus flavor, this simple yet elegant cake is perfect for summer gatherings, tea time, or whenever you need a refreshing sweet treat!
Ingredients
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4 eggs – Separated, at room temperature
-
¾ cup sugar
-
½ cup unsalted butter – Melted and slightly cooled
-
1 teaspoon vanilla extract
-
¾ cup all-purpose flour
-
¼ cup freshly squeezed lemon juice
-
Zest from 2 large lemons
-
1 ¾ cups milk – Lukewarm
-
Powdered sugar – For dusting
Instructions
-
Preheat & Prepare:
-
Preheat your oven to 325°F (163°C).
-
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease with cooking spray.
-
-
Whip the Egg Whites:
-
Using a hand or stand mixer, whip the egg whites until stiff peaks form. Set aside.
-
-
Mix Egg Yolks & Sugar:
-
In a separate bowl, beat the egg yolks and sugar together until pale yellow and slightly thick.
-
-
Add Butter & Vanilla:
-
Mix in the melted butter and vanilla extract until smooth.
-
-
Incorporate Dry Ingredients:
-
Gradually mix in the flour, ensuring it’s fully incorporated.
-
-
Add Lemon Juice & Zest:
-
Stir in the lemon juice and grated lemon zest.
-
-
Slowly Add Milk:
-
Gradually pour in the lukewarm milk, stirring continuously. The batter will be very thin—this is normal!
-
-
Fold in Egg Whites:
-
Gently whisk in the beaten egg whites by hand, leaving small lumps. These lumps float to the top while baking, creating the cake’s signature layers.
-
-
Bake to Perfection:
-
Pour the batter into the prepared dish.
-
Bake for 40-60 minutes, or until the center is slightly jiggly but the top is firm.
-
If the top browns too quickly, loosely cover with aluminum foil.
-
-
Cool & Dust with Powdered Sugar:
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Let the cake cool completely before dusting with powdered sugar. Slice, serve, and enjoy!
Notes
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Batter will be very thin – This is normal! The magic layers form while baking.
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Don’t overmix the egg whites – Leaving some lumps helps create the signature texture.
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Check for doneness after 35 minutes – Ovens vary, so keep an eye on the cake.
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If overbaked, the custard will be firm rather than creamy – The center should have a slight jiggle.
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Best served chilled – Refrigerate for at least an hour before slicing for the best texture.
- Equipment Needed:
8×8-inch baking dish
Mixing bowls
Hand mixer or stand mixer
Whisk
Parchment paper
Cooking spray
Sifter (for powdered sugar)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Lemon custard cake, easy lemon dessert, custard cake recipe, summer lemon cake, lemon magic cake