Lemon Custard Cake : Creamy & Zesty Dessert!

If you love delicious lemon desserts, then this Lemon Custard Cake is a must-try! This dessert is the perfect combination of fluffy cake and silky custard, all infused with a bright and tangy lemon flavor. Each bite is light, creamy, and bursting with citrus goodness, making it a great option for a lunch dessert, afternoon snack, or even a homemade appetizer for a special occasion.

Unlike traditional cakes, this custard cake recipe magically separates into two distinct layers while baking: a soft, airy sponge cake on top and a smooth, velvety custard at the bottom. It’s a simple yet elegant treat that will impress your family and friends!

Let’s dive into this bread-style dessert that’s both easy to make and irresistibly delicious!

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Why You’ll Love This Lemon Custard Cake

Simple Ingredients – Uses basic pantry staples like eggs, sugar, and flour.
Light & Refreshing – The perfect dessert for spring, summer, or any time you crave something citrusy.
Unique Texture – One batter, two magical layers: a fluffy cake and a creamy custard.
Easy to Make – No complicated techniques, just a bit of mixing and baking!
Versatile – Serve it as a lunch dessert, in cake cups, or even chilled for a refreshing treat.

Ingredients for Lemon Custard Cake

To make this best lemon dessert, you’ll need:

For the Cake Batter

4 large eggs (separated)
¾ cup (150g) granulated sugar
½ cup (115g) unsalted butter, melted
1 tablespoon lemon zest
½ cup (120ml) fresh lemon juice (about 2-3 lemons)
¾ cup (95g) all-purpose flour
1 ½ cups (360ml) warm milk
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar (for dusting, optional)

Kitchen Tools Needed

Mixing bowls
Electric hand mixer or stand mixer
Whisk
Measuring cups and spoons
8×8-inch (20×20 cm) baking dish
Spatula
Cooling rack

Step-by-Step Instructions to Make Lemon Custard Cake

Step 1: Preheat & Prepare

Preheat your oven to 325°F (163°C). Grease and line an 8×8-inch baking dish with parchment paper to prevent sticking.

Step 2: Separate & Beat the Eggs

Separate the egg yolks from the whites. In a clean mixing bowl, beat the egg whites and salt until stiff peaks form. Set aside. This step is key to achieving the fluffy cake layer on top.

Step 3: Mix the Batter

In another bowl, whisk the egg yolks and sugar until light and creamy. Add melted butter, lemon zest, lemon juice, and vanilla extract, stirring until well combined.

Gradually sift in the flour, mixing gently. Then slowly add warm milk, stirring continuously until you have a smooth, runny batter.

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Step 4: Fold in the Egg Whites

Gently fold the beaten egg whites into the lemon batter, one-third at a time. The mixture will look lumpy, but that’s normal! Avoid overmixing to keep the airy texture.

Step 5: Bake the Cake

Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and slightly firm to the touch. The center may jiggle slightly—that’s fine!

Step 6: Cool & Serve

Let the cake cool completely in the pan. As it cools, the custard layer will set properly. Once cooled, dust with powdered sugar and slice into squares.

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Common Mistakes to Avoid

Overmixing the batter – This can deflate the airy egg whites and affect the final texture.
Baking at the wrong temperature – A low, steady heat is key to forming the two distinct layers.
Skipping the cooling process – The custard needs time to set before slicing.

Creative Variations & Flavor Twists

Cake Cups: Pour the batter into individual ramekins for a fun, elegant way to serve.
Bread-Style Lemon Cake: Add an extra ¼ cup of flour for a firmer texture.
Berry Lemon Custard Cake: Add fresh blueberries or raspberries to the batter before baking.
Coconut Lemon Custard Cake: Replace half the milk with coconut milk for a tropical twist.

Serving and Presentation Tips

Serve warm or chilled, depending on your preference.
Dust with powdered sugar or top with whipped cream for extra indulgence.
Garnish with lemon slices or fresh mint leaves for a stunning look.
Serve in cake cups for individual portions at parties or gatherings.

How to Store Lemon Custard Cake

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the microwave for 10-15 seconds to bring back the custard’s smoothness.

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FAQs About Lemon Custard Cake

1. Can I make this ahead of time?
Yes! This cake can be made a day in advance and stored in the fridge until ready to serve.

2. How do I prevent the custard from separating?
Ensure you fold the egg whites gently and bake at a low, steady temperature.

3. Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

Conclusion & Call to Action

This Lemon Custard Cake is the ultimate delicious lemon dessert—light, creamy, and bursting with fresh citrus flavor. Whether you enjoy it as a lunch dessert, serve it as a homemade appetizer, or bake it in cake cups for a fun twist, it’s a dessert that will leave everyone asking for more!

Try this easy recipe today and let us know how it turns out! Share this recipe with friends and subscribe for more irresistible baking ideas.