Delightful Lemon Custard Cake – Light, Creamy & Irresistible!

If you’re a fan of lemon desserts, this Lemon Custard Cake will become your new favorite treat! With its soft, fluffy cake layer on top and a smooth, creamy custard layer beneath, this dessert is the perfect balance of sweet and tangy flavors. It’s easy to make, requires simple ingredients, and delivers a melt-in-your-mouth texture that feels light yet indulgent. Whether you’re making it for a spring gathering, afternoon tea, or a refreshing dessert, this lemon magic cake is a must-try!

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Ingredients for Lemon Custard Cake

For the Cake Batter:

• ½ cup (115g) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup (150g) granulated sugar
• 1 tablespoon lemon zest (from 2 lemons)
• 1 teaspoon vanilla extract
• ½ cup (60g) all-purpose flour
• ¼ teaspoon salt
• 1 ¾ cups (420ml) warm milk
• ½ cup (120ml) fresh lemon juice

For Dusting & Garnish:

• Powdered sugar, for dusting
• Fresh lemon slices or zest for decoration

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• 8×8-inch baking dish
• Parchment paper
• Fine-mesh strainer (optional, for smooth custard)

Step-by-Step Instructions

1. Preheat & Prepare the Baking Dish

1. Preheat your oven to 325°F (160°C).
2. Grease and line an 8×8-inch baking dish with parchment paper for easy removal.

2. Whip the Egg Whites

1. Separate the egg yolks and egg whites into two bowls.
2. Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.

3. Mix the Wet Ingredients

1. In another bowl, whisk together egg yolks, sugar, lemon zest, and vanilla extract until smooth and pale.
2. Stir in the melted butter and mix well.
3. Gradually add the flour and salt, stirring until just combined.

4. Add the Milk & Lemon Juice

1. Slowly mix in the warm milk and fresh lemon juice, stirring until smooth.
2. The batter will be very thin—this is normal!

5. Fold in the Egg Whites

1. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the air bubbles.
2. The mixture may appear lumpy, but that’s expected—it helps create the custard layer.

6. Bake the Cake

1. Pour the batter into the prepared baking dish and smooth the top.
2. Bake for 40-45 minutes, or until the top is golden brown and the center is slightly jiggly.
3. Let the cake cool completely before slicing.

7. Serve & Enjoy!

• Dust with powdered sugar and garnish with lemon slices or zest before serving.

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Expert Tips for the Perfect Lemon Custard Cake

• Use fresh lemon juice – Bottled juice won’t give the same vibrant flavor.
• Warm the milk – This helps the ingredients combine smoothly.
• Don’t overmix the egg whites – Folding them gently helps create the layered effect.

Common Mistakes to Avoid

• Baking at too high a temperature – Low heat is key for a creamy custard layer.
• Skipping the parchment paper – This makes it easier to lift the cake out.
• Not letting it cool completely – The custard needs time to set properly.

Serving and Presentation Ideas

• Serve with a dollop of whipped cream for extra richness.
• Add fresh berries like raspberries or blueberries for a burst of color.
• Enjoy with a cup of hot tea or coffee for a cozy treat.

How to Store & Make Ahead

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Dust with powdered sugar just before serving for the best look.

Freezing:

• Freeze in a well-sealed container for up to 1 month.
• Thaw in the refrigerator overnight before serving.

Variations and Substitutions

• Use orange juice instead of lemon for a citrusy twist.
• Gluten-free option – Substitute all-purpose flour with gluten-free flour blend.
• Add coconut flakes to the batter for a tropical flavor.

What to Serve with Lemon Custard Cake

• Vanilla ice cream for a creamy contrast.
• Honey-drizzled yogurt for a lighter pairing.
• Chilled lemonade or iced tea for a refreshing summer dessert.

Frequently Asked Questions (FAQ)

Why is my custard cake not setting properly?

It may need more baking time or more chilling time before slicing.

Can I use whole milk instead of warm milk?

Yes! Whole milk works best for a rich, creamy texture.

Do I need a water bath for baking?

No! This recipe sets well without needing a water bath.

Conclusion

This Lemon Custard Cake is a simple yet elegant dessert that’s perfect for any occasion. With its light sponge layer and silky custard filling, it’s a refreshing and satisfying treat. Whether you’re making it for a family gathering or just indulging in something sweet, this easy lemon dessert will not disappoint. Try it today and let us know how it turned out! Don’t forget to subscribe for more delicious recipes!

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Calories Per Serving

Approximate Calories: 280 kcal per slice (based on 9 servings).

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves: 9

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