If you’re dreaming of a cake that’s light, luscious, and bursting with citrusy flavor, this Lemon Custard Cake is your go-to dessert. With a fluffy sponge base and a silky lemon custard filling, it offers a perfect balance between sweet and tart. Whether it’s a sunny afternoon treat or a showstopper at your next gathering, this cake delivers every time.
Learn more about our love for citrus desserts in this delightful lemon cheesecake creamy recipe.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- Zest of 1 lemon
For the Lemon Custard:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tbsp cornstarch
- ¼ cup fresh lemon juice (from 1–2 lemons)
- Zest of 1 lemon
- 1 tsp vanilla extract
Instructions
1. Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract and lemon zest.
- Alternate adding the dry ingredients and milk to the wet mixture, stirring just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
2. Make the Lemon Custard
- In a saucepan over medium heat, combine milk and sugar. Stir until the sugar dissolves.
- In a separate bowl, whisk together egg yolks and cornstarch.
- Slowly add a bit of the warm milk mixture into the yolks, whisking constantly to temper.
- Pour the tempered yolk mixture back into the saucepan.
- Cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
- Remove from heat and stir in lemon juice, zest, and vanilla.
3. Assemble the Cake
- Slice the cooled cake in half horizontally.
- Spread half the custard over the bottom layer.
- Place the top layer on and spread the remaining custard over the top.
- Chill for 1–2 hours before serving for best flavor and texture.
Tips for Success
- Use fresh lemon juice and zest for a more vibrant flavor.
- Make sure the cake is fully cooled before assembling to avoid a runny custard.
- For an aesthetic finish, garnish with candied lemon slices or edible flowers.
Variations & Substitutions
- Swap citrus: Try lime or orange for a twist.
- Top with berries: Add blueberries or raspberries for freshness.
- Dairy-free version: Use almond or oat milk for custard.
- Make it healthier: Opt for low-fat milk and cut sugar quantities slightly.
Storage & Make-Ahead
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 2 months, thaw in the fridge overnight.
- Make ahead: Bake the cake a day early, custard same day.
Don’t Miss These Related Cakes and Treats:
- Discover great ideas like lemon cream puffs – a zesty choux classic
- Check out this delicious lemon berry trifle for a layered lemon twist
- Looking for inspiration? Try this pistachio lemon cake loaf for nutty citrus flavor
- Don’t miss our light fluffy yogurt cloud cake — perfect for fans of soft sponge
FAQs
How long can I store Lemon Custard Cake?
You can store it in the fridge in an airtight container for up to 3 days.
Can I freeze this cake?
Yes! It freezes well for up to 2 months. Thaw overnight in the refrigerator.
What can I use instead of whole milk?
Low-fat milk or dairy-free options like almond milk work fine.
Can I make it ahead of time?
Yes, you can make the sponge a day early and the custard on serving day.
Can I reheat this cake?
It’s best served chilled. Reheating is not recommended.
What can I serve with this cake?
A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully.