Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor. It’s melt-in-your-mouth good! If you like light and creamy desserts, try Vanilla Magic Custard Cake or Easy Banana Magic Cake, too.
Lemon Custard Cake
If you are not familiar with magic custard cakes, these are triple-layered cake made from just one batter. During the baking process, batter separates into three different layers. Dense cake layer on the bottom, creamy custard-like filling in the center, and light and fluffy cake layer on top.
I’ve already shared recipes for four different flavors: vanilla, banana, strawberry, and chocolate custard cake. You must try these delicious, triple-layered cakes. These are all so light and refreshing. Custard cake is the perfect dessert after a heavy meal, or delicious snacks during the hot summer days.
After chocolate, strawberry, banana, and vanilla, it was time to try out lemon-flavored custard cake.
It’s summertime, the weather is hot and the lemon flavor seems like a perfect choice. There’s just something so refreshing about the bright citrus flavor. I’m totally in the mood for lemon desserts these days. Last week I made Lemon Cheesecake Brownies, and today I present you my new lemon-infused recipe- delicious Lemon Custard Cake.
How to Make Lemon Custard Cake
First, you separate the eggs. Eggs must be at room temperature so you can beat egg whites really stiff and set them aside. Next, beat the egg yolks and sugar until pale yellow. It will take 2-3 minutes, then add melted butter and vanilla extract. Mix in flour until evenly incorporated.
Next, add lemon juice and lemon zest and mix until combined. Don’t skip the lemon zest. Freshly grated lemon zest gives that wonderful burst of flavor. After lemon juice, slowly beat in the milk until well combined.
Finally, add egg whites and whisk by hand. It will seem hard to incorporate light and airy egg whites foam into the thin and greasy mixture, but you don’t need to fold it in completely. It’s OK to have small lumps from egg whites. In fact, you need to leave small lumps of egg whites. When you pour the mixture in the pan, lumps will float on the surface and create the top layer during the baking.
Pour the batter into the pan and bake for 40-60 minutes, until the cake is barely jiggly in the center, but the top is firm to touch. It’s a bit tricky to tell when the cake is done. Baking time might vary depending on your oven or the pan you use but start checking after 35 minutes. Do not overbake it, or the cake won’t have three layers. it will turn out rubbery and won’t have a custard layer in the center. Cool the cake completely before dusting with powdered sugar.
Enjoy!
Lemon Custard Cake
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 1 hour
Category: desserts
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor.
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
- Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
- Whip the egg whites until STIFF peaks form, set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add melted butter and vanilla and mix until evenly combined.
- Mix in flour until evenly incorporated.
- Add lemon juice and lemon zest and mix until combined.
- Slowly beat in the milk until well combined.
- Add egg whites and whisk by hand. You don’t need to fold it in completely. Leave small egg whites lumps. When you pour it in the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
- Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
- Cool the cake completely before dusting with powdered sugar.
- Store leftovers I the fridge
12 comments
When doing the chocolate custard or strawberry what did you use for favoring fresh fruit and melted chocolate want to try them also making the lemon for dinner tonight
My husband is looking forward to this!
This looks so delicious….just wondering…I want to make this for the family but was wondering if oranges could be used in place of lemons as my son doesn’t like lemon flavor and eats an orange a day lol…would love to surprise him with a dessert like this just for him….Huggs
why do you line the pan with parchment paper then spray with cooking spray? can that step be skipped?
Carmen, you should get Diane’s husband to wipe his dick on your parchment paper. That might solve both issues.
Fake Jo, you have no redeeming qualities, OBVIOUSLY.
Love all your recipes
Made for the first time today. Absolutely delicious! It was the perfect balance between lemon and sweet (not very sweet, in fact, but I also haven’t topped with powdered sugar yet) and extremely light–perfect for the hot, hot Summer we are experiencing in Sthrn CA. The cake is still cooling, but I sneaked a taste and while still warm, it reminds me of a souffle, but creamier. Eager to taste it again once cooled.
Followed directions exactly with three exceptions: added:
– pinch of cream of tartar when whipping egg whites to help retain structure
– 1/4 tsp of almond extract because I personally think it brings out the lemon flavor–but important only to use a very small amount otherwise, it becomes an Almond Custard cake (added at same time as vanilla)
– 1/4 tsp salt (whisked in with the flour).
I do see distinct layers in the final product. May bake 3 mins less next time (total of 37 mins.) and move oven shelf up one level to allow for more browning on top. Mine was a bit paler than the image shown on the recipe, but did not impact flavor. It will likely be covered with powdered sugar, so maybe color isn’t important.
I wanted to practice this recipe before taking it along to a CV19-safe small family get together. Glad I did. It is fast, easy and SO good! I’m excited to bring such a unique dessert that I know will be a big hit!
Thank you for sharing your recipes, Vera I just discovered your site and am eager to try some of your other recipes. Next is Lemon Yogurt Bars!
I forgot to ask, do you have any suggestions for how to make a chocolate version of this cake? Also, the Rate This Recipe feature is not working for me. I’m unable to select 5 stars, but would rate it that if I could!
I wondered that as well, but could see the reason for using it after making it. Definitely use the parchment paper!
This is probably the best cake I’ve ever made. The only thing I changed was using Meyer lemons instead of regular lemons. Follow everything else as directed, especially the advice to not overbake.
Omg this is absolutely one of the best things I’ve ever made and it’s so easy! I’ve made this with almond milk and whole milk – texture seemed to be a little better with whole milk. And as mentioned, very important to make sure you don’t overbake! Mine was ready at 35 mins and my oven has a tendency to underbake usually, so make sure you check on it early! The first time I made it I took it out at 40 mins and it was more like the texture of flan.
★★★★★