Lemon Custard Cake Recipe

Introduction

Lemon Custard Cake is a delicate dessert with a light, tangy flavor and a tender, custard-like texture. It’s perfect for a simple afternoon treat or a refreshing end to dinner. The cake beautifully balances bright lemon notes with a soft, melt-in-your-mouth crumb.

Ingredients

• 4 eggs (room temperature) – separated
• ¾ cup sugar
• ½ cup unsalted butter – melted and slightly cooled
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ cup freshly squeezed lemon juice
• Grated zest from 2 large lemons
• 1 ¾ cups milk – lukewarm
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper leaving an overhang on the sides, lightly grease with cooking spray, then set aside.
2. Step 2: Whip the egg whites until stiff peaks form, then set aside.
3. Step 3: Beat the egg yolks and sugar together until pale yellow and creamy.
4. Step 4: Add melted butter and vanilla extract to the yolk mixture and mix until evenly combined.
5. Step 5: Gradually mix in the flour until fully incorporated.
6. Step 6: Stir in the lemon juice and grated lemon zest until combined.
7. Step 7: Slowly beat in the lukewarm milk until the batter is smooth and even.
8. Step 8: Add the whipped egg whites and whisk gently by hand. It’s okay to leave small lumps of egg whites; these will float and create a lovely top layer during baking. Note that the batter will be very thin.
9. Step 9: Pour the batter into the prepared pan and bake for 40–60 minutes. The cake is done when it’s barely jiggly in the center but the top feels firm. Start checking after 35 minutes. If the top browns too fast, cover it loosely with aluminum foil. Avoid overbaking to keep the custardy texture.
10. Step 10: Allow the cake to cool completely before dusting with powdered sugar and serving.

Tips & Variations

• Use room temperature eggs for better volume when whipping the whites.
• Fresh lemon juice and zest make a big difference; avoid bottled lemon juice.
• Do not overmix the egg whites into the batter to keep the cake light and airy.
• If desired, serve with fresh berries or a dollop of whipped cream for extra flair.

Storage

Store leftovers in an airtight container or cover the pan with plastic wrap and refrigerate for up to 3 days. Reheat gently at room temperature or enjoy chilled. The cake may lose some of its delicate texture if reheated in the microwave, so warming is optional.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the milk with a plant-based milk like almond or oat milk, and replace butter with a dairy-free alternative. The texture may be slightly different but still delicious.

Why is my cake rubbery instead of custardy?

Overbaking is the most common reason. The cake should be removed from the oven when it’s just set but still slightly jiggly in the center. Also, ensure you don’t overmix the batter, especially the egg whites, to maintain the tender texture.

Lemon Custard Cake Recipe

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★★★★★

5 from 85 reviews

This Lemon Custard Cake is a delicate and silky dessert that combines the tangy brightness of lemon with a smooth custard-like texture. Made by folding whipped egg whites into a lemon-infused batter, this cake bakes to a light, jiggly center with a slightly firm top, dusted with powdered sugar for a perfect finish. It’s an elegant treat that’s sure to impress at any gathering.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 eggs (room temperature) – separated
• ¾ cup sugar
• ½ cup unsalted butter – melted and slightly cooled
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ cup freshly squeezed lemon juice
• Grated zest from 2 large lemons
• 1 ¾ cups milk – lukewarm
• Powdered sugar for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with cooking spray to prevent sticking, then set aside.
2. Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. This will add lightness to the custard cake. Set aside carefully.
3. Mix Egg Yolks and Sugar: In another bowl, beat the egg yolks together with the sugar until the mixture turns pale yellow and thickens slightly, creating a creamy base for the batter.
4. Add Butter and Vanilla: Pour in the melted, slightly cooled butter and vanilla extract to the yolk mixture. Stir until everything is evenly combined for a rich, smooth flavor.
5. Incorporate Flour: Gradually mix the all-purpose flour into the wet ingredients until fully incorporated, ensuring there are no dry patches.
6. Add Lemon Elements: Stir in freshly squeezed lemon juice and lemon zest, giving the batter a fresh, citrusy brightness that defines this cake.
7. Combine Milk: Slowly beat the lukewarm milk into the mixture to loosen the batter, making it very thin and smooth.
8. Add Egg Whites: Gently whisk in the stiff egg whites by hand. Do not overmix; leave some small lumps of egg whites visible. These lumps will float to the surface during baking and create the signature top layer of the custard cake.
9. Bake the Cake: Pour the thin batter into the prepared pan. Bake for 40-60 minutes, checking at around 35 minutes. The cake is done when it’s barely jiggly in the center but the top feels firm to the touch. If the top browns too quickly, cover the cake loosely with aluminum foil to prevent burning. Avoid overbaking or the cake will become rubbery instead of custardy.
10. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust generously with powdered sugar. Slice and serve chilled or at room temperature. Store any leftovers in the refrigerator.

Notes

• The batter is very thin, so don’t be alarmed; this is normal and key to the cake’s custard-like texture.
• Check the cake early to prevent overbaking, which leads to a rubbery texture instead of the desired creamy custard consistency.
• Using room temperature eggs helps achieve better volume when whipping the egg whites.
• Covering the cake with foil during baking helps prevent premature browning on top.
• Leftover cake should be stored in the fridge and consumed within 3 days for best quality.

Keywords: Lemon custard cake, lemon dessert, custard cake, soft lemon cake, baked custard, lemon zest cake