Lemon Custard Cake Recipe

Introduction

This Lemon Custard Cake is a delightful combination of light, airy texture and bright citrus flavor. Perfect for a cozy afternoon treat or an elegant dessert, it’s simple to make with ingredients you likely have on hand.

Ingredients

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1 1/4 cups (250 g) granulated sugar
• 4 large eggs, separated
• Zest of 1 lemon
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups (300 ml) whole milk, at room temperature
• Powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large, clean bowl, beat the egg whites on high speed with an electric mixer until stiff peaks form. Set aside.
3. Step 3: In another large bowl, beat the egg yolks and sugar until pale and creamy. Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing well.
4. Step 4: Sift in the flour and salt, then mix until smooth. Gradually add the milk, stirring until fully combined. The batter will be thin.
5. Step 5: Gently fold the whipped egg whites into the batter in three additions. The batter may look lumpy and airy, which is normal.
6. Step 6: Pour the batter into the prepared baking dish. Bake for 40–50 minutes, or until the top is lightly golden and the cake jiggles slightly when shaken.
7. Step 7: Allow the cake to cool completely in the pan. Dust the top with powdered sugar before slicing and serving. Optionally, serve with whipped cream and fresh berries.

Tips & Variations

• Use fresh lemon juice for the best bright flavor, but bottled lemon juice can be a convenient substitute.
• For an extra zing, add a teaspoon of lemon extract alongside the vanilla.
• If you prefer a denser cake, fold the egg whites in more gently or use fewer egg whites.
• Try swapping whole milk for half-and-half to create a richer custard texture.

Storage

Store the cooled cake covered in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before serving. This cake is best eaten fresh as the delicate texture softens over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus in place of lemon?

Yes, lime or orange zest and juice can be used to give a different but delicious twist to this custard cake.

What if I don’t have parchment paper?

You can grease the baking dish well, then dust it with flour to prevent sticking if parchment is not available.

Lemon Custard Cake Recipe

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★★★★★

4.6 from 138 reviews

This Lemon Custard Cake is a delicate and airy dessert featuring a tangy lemon flavor combined with a light custard-like texture. Made by folding whipped egg whites into a smooth lemon-infused batter and baked until just set, this cake offers a soft, jiggly center with a lightly golden top. Perfect served plain or garnished with whipped cream and fresh berries, it is a refreshing treat for any occasion.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Sugar

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1 1/4 cups (250 g) granulated sugar

Eggs and Flavors

• 4 large eggs, separated
• Zest of 1 lemon
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon salt

Dairy

• 1 1/4 cups (300 ml) whole milk, at room temperature

For Serving

• Powdered sugar, for dusting

Instructions

1. Preheat the oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving an overhang on the sides to help remove the cake easily after baking.
2. Prepare the egg whites: In a large, clean mixing bowl, use an electric mixer to beat the egg whites on high speed until they form stiff peaks. This will provide the cake’s light and airy texture. Set the whipped egg whites aside carefully to not deflate.
3. Make the batter: In another large bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and creamy. Gradually add the melted butter, lemon zest, fresh lemon juice, and vanilla extract, mixing thoroughly to combine all the flavors. Sift in the all-purpose flour and salt, then gently mix until smooth. Slowly pour in the room temperature whole milk, mixing until the batter is fully incorporated; expect it to be quite thin.
4. Fold in the egg whites: Gently fold the whipped egg whites into the lemon batter in three additions. Use a spatula to carefully incorporate them to maintain the batter’s airiness, even if the batter appears lumpy—this is normal and desired.
5. Bake the cake: Pour the combined batter into the prepared baking dish. Bake in the preheated oven for 40 to 50 minutes, or until the cake’s top becomes lightly golden and the cake jiggles slightly when you gently shake the pan, indicating a delicate custard texture inside.
6. Cool and serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the surface with powdered sugar. Slice and serve as is, or embellish with whipped cream and fresh berries for an elegant finish.

Notes

• Ensure the egg whites are whipped to stiff peaks for the best airy texture in the cake.
• Folding must be gentle to keep the batter light; avoid over-mixing which can deflate the egg whites.
• Use room temperature milk to prevent curdling and too drastic temperature change in the batter.
• The cake should be jiggly in the center when done; do not overbake as it will lose its custard-like texture.
• For variation, fresh berries can be folded into the batter before baking or served on top for garnish.
• Use fresh lemon juice and zest for the brightest lemon flavor.

Keywords: Lemon Custard Cake, light lemon cake, airy cake, custard cake, lemon dessert, baked lemon cake