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
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¾ cup sugar
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½ cup unsalted butter – Melted and slightly cooled
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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¼ cup freshly squeezed lemon juice
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Zest from 2 large lemons
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1 ¾ cups milk – Lukewarm
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Powdered sugar – For dusting
Instructions
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Preheat & Prepare:
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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 Egg Yolks & Sugar:
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In a separate bowl, beat the egg yolks and sugar together until 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 smooth.
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Incorporate Dry Ingredients:
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Gradually mix in the flour, ensuring 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.
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Slowly Add Milk:
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Gradually pour in the lukewarm milk, stirring continuously. The batter will be very thin—this is normal!
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Fold in Egg Whites:
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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.
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Bake to Perfection:
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Pour the batter into the prepared dish.
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Bake for 40-60 minutes, or until the center is slightly jiggly but the top is firm.
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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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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