Lemon Custard Cake
Light, luscious, and layered to perfection—this Lemon Custard Cake is a citrus dream come true! With just one simple batter, this magical dessert bakes into three irresistible layers: a fluffy sponge top, creamy lemon custard center, and a dense, melt-in-your-mouth cake base. It’s one of those custard cake recipes that looks fancy but is secretly super easy to make. Whether you're hosting a brunch, planning a dinner party, or just in the mood for a refreshing treat, this recipe is a must-try for fans of lemon dessert recipes!
Ingredients
- 4 large eggs separated, room temperature
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- Zest from 2 large lemons
- 1¾ cups lukewarm milk
- Powdered sugar for dusting
Instructions
- Preheat and Prep: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease with cooking spray.
- Whip the Egg Whites: Using a hand or stand mixer, whip the egg whites to stiff peaks. Set aside.
- Make the Batter: In another bowl, beat the egg yolks and sugar until pale and fluffy. Mix in the melted butter and vanilla extract until combined. Add in the flour, mixing until just incorporated. Then whisk in the lemon juice and zest. Slowly pour in the lukewarm milk, mixing until smooth. The batter will be very thin—this is normal!
- Fold in the Egg Whites: Gently fold the whipped egg whites into the batter using a spatula. Don’t fully combine—small lumps of egg white should remain. These lumps float to the top during baking to form the fluffy sponge layer.
- Bake: Pour the batter into your prepared pan. Bake for 40–60 minutes, or until the top is golden and lightly firm to the touch. The center should have a slight jiggle. If it starts to brown too fast, loosely cover with foil.
- Cool and Serve: Let the cake cool completely at room temperature, then dust with powdered sugar. Slice, serve, and enjoy!
Notes
- Use room temperature eggs for better volume and smoother blending.
- Don’t overmix when folding in the egg whites—this helps the layers form.
- Let it cool completely before slicing to give the custard layer time to set.
- Store leftovers in the refrigerator for up to 3 days.