Introduction

Lemon Custard Cake is a delightful dessert perfect for warm days. It features a soft, creamy texture with a bright, refreshing lemon flavor that melts in your mouth. This easy-to-make cake creates three distinct layers from a single batter, offering a unique and delicious experience.

This image shows a close-up of a single large square piece of soft lemon cake with two distinct layers. The bottom layer is thick, creamy, and pale yellow with a smooth texture, while the top layer is a lighter, more airy sponge texture dusted generously with powdered sugar. The edges of the cake are cleanly cut, revealing the contrast between the dense custard-like bottom and fluffy top. Small pieces of lemon zest and a tiny lemon wedge are visible around the cake. The cake pieces are placed directly on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides. Lightly grease the parchment with cooking spray and set aside.
Step 2: Whip the egg whites until stiff peaks form. Set them aside carefully.
Step 3: In another bowl, beat the egg yolks and sugar together until the mixture turns pale yellow, about 2-3 minutes.
Step 4: Add the melted butter and vanilla extract to the yolk mixture and mix until fully combined.
Step 5: Stir in the flour until it is evenly incorporated into the batter.
Step 6: Mix in the lemon juice and grated lemon zest, ensuring they distribute evenly for a fresh citrus burst.
Step 7: Slowly add the lukewarm milk while beating gently until well combined and smooth.
Step 8: Gently fold in the whipped egg whites by hand. It’s okay to leave some small lumps of egg whites; these will float to the top and form the cake’s fluffy top layer during baking.
Step 9: Pour the very thin batter into the prepared baking dish. Bake for 40–60 minutes, starting to check for doneness after 35 minutes. The cake is done when the center is barely jiggly, but the top feels firm to the touch. If the top browns too quickly, cover loosely with aluminum foil.
Step 10: Allow the cake to cool completely in the pan before dusting generously with powdered sugar and serving.

Tips & Variations

Make sure your eggs are at room temperature for better volume when whipping the whites.
Do not overbake the cake to preserve the creamy custard layer in the center.
Use fresh lemon zest for an intense citrus flavor that bottled lemon zest can’t match.
For a different twist, try swapping lemon zest and juice with orange or lime.

Storage

Store leftover lemon custard cake in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired, but it’s also delicious served cold. Allow the cake to come to room temperature before serving for the best texture.

How to Serve

The image shows a close-up of a square dessert piece with two visible layers on a white marbled surface. The bottom layer is thick, smooth, and creamy with a pale yellow color, resembling custard or lemon filling. The top layer is a soft, fluffy cake with a light yellow color, dusted evenly with powdered sugar, giving it a snowy white finish. Small pieces of lemon zest and lemon slices are scattered around the dessert on the surface, adding a fresh and bright touch. In the background, there are blurred pieces of the same dessert, also with two layers and powdered tops, creating a soft, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What causes the three layers in this custard cake?

The separation happens because of the batter’s consistency and the incorporation of whipped egg whites. During baking, the mixture naturally separates into a dense cake layer at the bottom, creamy custard in the middle, and a light, fluffy cake layer on top.

Can I use a different size pan for this recipe?

An 8×8-inch pan is ideal to achieve the proper thickness and layer separation. Using a larger pan may result in a thinner cake with less distinct layers, while a smaller pan might require longer baking time.