Lemon Custard Cake: A Magical Dessert Recipe

Introduction

Lemon Custard Cake is a delightful dessert that combines a light, airy texture with a bright, tangy lemon flavor. This magical cake layers a soft custard beneath a tender cake, making it perfect for any occasion. Easy to make and sure to impress, it’s a favorite for lemon lovers.

Ingredients

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 1 tsp vanilla extract
• 2 cups whole milk, lukewarm
• ¾ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
2. Step 2: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and thick. Stir in melted butter, lemon zest, lemon juice, and vanilla extract until combined.
3. Step 3: Gradually whisk in the flour and salt. Slowly add the warm milk while whisking constantly until the batter is smooth and thin.
4. Step 4: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites, leaving some small clumps to help create the layered texture.
5. Step 5: Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is golden and springs back slightly when touched.
6. Step 6: Allow the cake to cool completely in the pan. Then refrigerate for at least 1 hour to let the custard layer set.
7. Step 7: Cut the cake into 9 squares and dust with powdered sugar before serving, if desired.

Tips & Variations

• Use room temperature eggs for better volume when whipping the whites.
• Fresh lemon juice ensures the best bright flavor; avoid bottled juice.
• Warm milk helps create the thin batter necessary for the custard separation.
• Fold egg whites gently to maintain an airy texture and avoid deflating the batter.
• For extra flavor, add a teaspoon of lemon extract or a tablespoon of limoncello to the batter.

Storage

Store leftover Lemon Custard Cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired, but it’s also delicious served cold. To maintain the custard texture, avoid freezing the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk is recommended for the best flavor and custard consistency, but low-fat milk can be used in a pinch. The texture may be slightly less rich.

Why does the cake have layers?

The layers form because the batter is thin and the whipped egg whites create an airy texture. During baking, the components separate slightly, resulting in a custard-like layer beneath a light cake top.

Lemon Custard Cake: A Magical Dessert Recipe

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Lemon Custard Cake is a delightful layered dessert featuring a light, airy lemon-flavored custard base topped with a soft cake layer. This magical dessert combines the bright zest and juice of fresh lemons with a tender texture achieved by folding whipped egg whites into the batter. Baked slowly at a low temperature, it develops a beautiful golden top and a creamy custard underneath, making it a perfect treat for gatherings or a refreshing finish to any meal.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes plus 1 hour chilling
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 1 tsp vanilla extract
• 2 cups whole milk, lukewarm

Dry Ingredients:

• ¾ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly grease to ensure the cake doesn’t stick and bakes evenly.
2. Beat Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and thick, indicating the sugar is well incorporated. Add the melted butter, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
3. Add Flour and Milk: Gradually whisk in the all-purpose flour and salt. Slowly pour in the warm whole milk while whisking constantly to create a smooth, thin batter perfect for forming the custard layer.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form for maximum volume. Gently fold one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining egg whites, allowing some small clumps to remain to help the cake develop its layered texture.
5. Pour and Bake: Pour the final batter into the prepared baking dish. Bake for 40 to 45 minutes, or until the top is golden brown and springs back slightly when touched, indicating the cake is set but still creamy inside.
6. Cool and Chill: Allow the cake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour to let the custard set fully and enhance the cake’s flavor.
7. Slice and Serve: Cut the chilled lemon custard cake into 9 squares. Optionally, dust with powdered sugar before serving for a decorative, sweet finish.

Notes

• Using room temperature eggs allows for better whipping and volume in the egg whites.
• Fresh lemon juice provides a bright, fresh flavor—avoid bottled lemon juice as it lacks brightness.
• Warming the milk helps create the thin batter necessary for the custard and cake layers to separate properly.
• Be gentle when folding in the egg whites to maintain an airy texture; overmixing can deflate the batter.

Keywords: Lemon custard cake, lemon cake, custard dessert, layered lemon cake, easy lemon dessert