Go Back
–+ servings
Lemon Custard Cake

Lemon Custard Cake: A Bright and Creamy Dream Dessert

Lemon Custard Cake is a delightful dessert featuring a light sponge and creamy lemon custard, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 large Egg Yolks Provides richness and structure
  • 1 cup Granulated Sugar Sweetens the cake
  • 1/2 cup Melted Butter Adds moisture and richness
  • 2 tbsp Lemon Zest Infuses citrus flavor
  • 1/4 cup Lemon Juice Brightens flavor
  • 1 tsp Vanilla Extract Enhances flavor
  • 1 cup All-Purpose Flour Provides structure
  • 1/4 tsp Salt Balances sweetness
  • 1/2 cup Warm Milk Creates a thin batter
For the Custard Layer
  • 2 tbsp Cornstarch Acts as a thickening agent
  • 2 cups Milk Adds creaminess
  • 1/2 cup Sugar Sweetens the custard

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Dish
  • Parchment Paper
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
  2. Whisk together the egg yolks and granulated sugar until thick and pale, about 3 minutes. Gradually incorporate melted butter, lemon zest, lemon juice, and vanilla extract until combined.
  3. Slowly whisk in the flour and salt into the wet mixture. Add the warm milk and stir until smooth.
  4. Beat the egg whites until stiff peaks form, about 3–5 minutes. This will give the cake a light, fluffy texture.
  5. Fold one-third of the egg whites into the batter to lighten it, then gently incorporate the remaining egg whites.
  6. Pour the batter into the prepared baking dish and bake for 40–45 minutes, until the top is golden and firm.
  7. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Chill in the refrigerator for at least 1 hour.
  8. Cut the Lemon Custard Cake into squares and dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 180mgPotassium: 300mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Use fresh ingredients for vibrant flavors and ensure the cake cools completely before refrigerating to set the custard layer.

Tried this recipe?

Let us know how it was!