The Best Lemon Custard Cake is a light, refreshing dessert that combines the softness of a sponge cake with the creaminess of a custard. With its bright lemon flavor and delicate texture, this cake is perfect for spring and summer, but it’s also comforting enough to enjoy any time of year. It looks simple on the outside, yet surprises everyone with its rich, melt-in-your-mouth center.
This cake is ideal for both beginner and experienced bakers. It uses basic ingredients, requires no special equipment, and delivers an elegant result that feels bakery-quality.
Why This Lemon Custard Cake Is Special
What makes this cake unique is its texture. As it bakes, the batter naturally separates into layers:
- A light, airy sponge layer on top
- A soft, creamy custard layer in the center
- A delicate base that holds everything together
The fresh lemon juice and zest give it a balanced sweetness with a gentle tang, making it refreshing rather than heavy.
Ingredients
You will need:
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup unsalted butter, melted and cooled
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 1/2 cups whole milk, at room temperature
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C).
Grease an 8-inch square baking pan and line it with parchment paper for easy removal after baking.
Step 2: Mix Egg Yolks and Sugar
In a large bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale, thick, and creamy. This step helps create a smooth custard texture.
Step 3: Add Butter and Lemon
Add the melted butter, lemon zest, and lemon juice to the egg yolk mixture. Stir well until everything is fully combined. The lemon zest adds fragrance, while the juice brings fresh citrus flavor.
Step 4: Add Flour and Milk
Add the flour and salt, mixing gently until just incorporated.
Slowly pour in the milk, whisking continuously. The batter will be thin and liquid-like — this is normal and necessary for the custard layer to form.
Step 5: Whip the Egg Whites
In a separate clean bowl, beat the egg whites until stiff peaks form. When you lift the whisk, the whites should hold their shape.
Step 6: Fold Egg Whites into Batter
Gently fold the beaten egg whites into the lemon batter in three additions. Use a spatula and light motions to keep the mixture airy. Do not overmix.
Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top lightly.
Bake for 40–45 minutes, until the top is lightly golden and set. The center should still jiggle slightly when shaken.
Step 8: Cool and Serve
Remove the cake from the oven and let it cool completely in the pan.
Once cooled, dust with powdered sugar if desired. Slice carefully and serve.
The cake can be enjoyed at room temperature or chilled for a firmer custard texture.
Tips for Perfect Results
- A slightly wobbly center means the custard is perfect
- Do not overbake, or the custard layer may dry out
- For extra lemon flavor, add more zest
- Store leftovers in the refrigerator for up to 3 days
Final Thoughts
The Best Lemon Custard Cake is a beautiful balance of light cake and creamy custard, with a refreshing lemon taste that never feels overpowering. It’s an easy yet impressive dessert that’s perfect for family gatherings, afternoon tea, or when you want something sweet but elegant.