Lemon custard cake recipe is a soft, creamy cake with a rich lemon flavor that melts in the mouth. My Baking Addiction inspired me to try this recipe, and I have made it several times, adjusting the sweetness and lemon intensity to suit my taste.
I made some modifications to enhance the custard center while keeping the cake tender. This lemon custard cake recipe is both light and indulgent.
I will now show step-by-step how I prepare this lemon custard cake recipe, sharing tips for balancing the lemon flavor and achieving a smooth, creamy texture.
About This Lemon Custard Cake Recipe
This lemon custard cake recipe has a light, airy texture with a soft, creamy custard center that melts in the mouth. The taste is bright and refreshing, combining the tang of fresh lemon juice and zest with gentle sweetness from granulated sugar and powdered sugar on top.
The richness of melted butter and eggs balances the citrus flavor, while lukewarm milk keeps the batter smooth and tender.
Key ingredients include eggs, sugar, all-purpose flour, lemon juice, lemon zest, whole milk, unsalted butter, vanilla extract, cream of tartar, and a pinch of salt, creating a delicate and flavorful dessert.
How To Prepare Lemon Custard Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Grater for lemon zest
- 8-inch round cake pan
- Saucepan
- Sifter
- Oven
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 4 large eggs, room temperature
- 3/4 cup all-purpose flour, sifted
- 1/4 teaspoon cream of tartar (optional)
- 3/4 cup sugar
- 2 tablespoons finely grated lemon zest (about 2 large lemons)
- 1 3/4 cups whole milk, room temperature
- 1/2 teaspoon kosher salt
- 1/4 cup lemon juice (about 2 large lemons)
- 1 teaspoon vanilla paste or extract
- Powdered sugar, for dusting
How To Make Lemon Custard Cake Recipe
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and dust lightly with flour or line the bottom with parchment paper to prevent sticking.
2. Whisk the eggs and sugar together until the mixture turns pale and thickens slightly. Fold in the lemon zest and a touch of vanilla, mixing gently so the batter stays light.
3. Warm the milk in a saucepan until it feels hot but not boiling. Stir in the melted butter, then slowly pour this warm mixture into the eggs while whisking steadily to keep it smooth.
4. Sift the flour and salt over the batter. Carefully fold it in until just incorporated, taking care not to overwork the mixture so it remains airy.
5. Add the lemon juice and stir gently. Pour the batter into the prepared pan and bake for about 50 to 60 minutes, until the top is lightly golden and a knife inserted in the center comes out mostly clean but slightly moist.
6. Allow the cake to rest in the pan for 15–20 minutes before transferring to a wire rack. Once cooled, sprinkle powdered sugar over the top. Slice and enjoy a tender, citrusy dessert.
Nutritional Amount Of Lemon Custard Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 320 |
| Fat | 15g |
| Carbohydrates | 42g |
| Protein | 6g |
| Sugar | v |
Why Peoples Lemon Custard Cake Recipe?
People love lemon custard cake recipe because it combines a soft, tender cake with creamy, tangy lemon custard, creating a dessert that feels both refreshing and indulgent.
The bright citrus flavor from fresh lemon juice and zest balances the sweetness, making it appealing to those who enjoy desserts that are flavorful but not overly heavy.
Its creamy center adds richness, while the lightly golden cake provides a delicate texture. Many appreciate this lemon custard cake recipe for its comforting yet elegant quality, making it a favorite for gatherings, celebrations, or a simple homemade treat.
Why My Recipe Works
This lemon custard cake recipe works because it balances the wet and dry ingredients carefully, ensuring a tender cake while keeping the custard center smooth and creamy.
Room-temperature eggs and milk allow even mixing, preventing curdling, while melted butter adds richness without weighing the cake down.
Fresh lemon juice and zest provide bright, natural flavor that penetrates the batter, and the gentle folding of flour maintains a light texture.
Baking at the right temperature ensures the lemon custard cake recipe sets without drying, creating a consistent, flavorful dessert every time.
Serving Ideas For Lemon Custard Cake Recipe
Slice the cake to reveal the creamy lemon custard center, placing each piece on a dessert plate. Serve alongside fresh fruits such as blueberries, raspberries, or thinly sliced strawberries to add a natural tartness and vibrant color.
A dollop of softly whipped cream can be added to balance the citrus tang, or a smooth scoop of vanilla ice cream melts slightly over the warm cake for a comforting touch.
Garnish with extra lemon zest or delicate lemon slices to enhance the aroma and visual appeal. The cake can be enjoyed warm for a soft, melt-in-your-mouth experience or chilled for a firmer, refreshing custard texture.
Expert Tips And Tricks
1. Use room-temperature eggs and milk to help the batter mix smoothly and prevent curdling when combining with melted butter.
2. Grate fresh lemon zest finely to release the natural oils and get a stronger, brighter lemon flavor throughout the cake.
3. Melt the butter slowly and allow it to cool slightly before adding to the batter, so it doesn’t cook the eggs.
4. Sift the flour and salt before adding to the wet ingredients to avoid lumps and keep the cake light.
5. Gently fold the flour into the batter rather than stirring vigorously to maintain a tender texture.
6. Bake at a consistent temperature, checking the cake toward the end of baking to ensure the custard sets without over baking.
Additions For More delicious
➤ Lemon Glaze – Pouring a glaze made from powdered sugar and fresh lemon juice over the cooled cake adds a glossy finish, an extra layer of tangy sweetness, and enhances the citrus flavor, making each bite more vibrant.
➤ Fresh Berries – Adding raspberries, blueberries, or sliced strawberries not only brings natural sweetness but also adds color, freshness, and a slight tart contrast that complements the lemon custard perfectly.
➤ Whipped Cream – Serving lightly sweetened whipped cream alongside or on top of the cake adds a creamy, airy element that balances the bright citrus notes and enriches the texture.
➤ Toasted Almonds – Sprinkling slivered or chopped toasted almonds over the cake introduces a subtle crunch, nutty flavor, and visual appeal, making the dessert more indulgent.
➤ Extra Lemon Zest – Garnishing with finely grated lemon zest intensifies the citrus aroma and taste, giving a refreshing, zesty punch and elevating the overall flavor experience.
Substitutions
➢ Butter: Use unsalted margarine or coconut oil in the same amount if you prefer a dairy-free option.
➢ Milk: Swap whole milk for almond milk, oat milk, or soy milk for a lighter or non-dairy version.
➢ Sugar: Use coconut sugar, maple sugar, or a sugar substitute like erythritol in equal amounts.
➢ Flour: Replace all-purpose flour with gluten-free flour blend if needed, keeping the same measurement.
➢ Eggs: Use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for a vegan alternative.
➢ Lemon Juice/Zest: Lime juice and zest can be used for a slightly different citrus flavor.
Storage Recommendations
To store lemon custard cake recipe, allow it to cool completely before wrapping or covering. Place the cake in an airtight container or wrap tightly in plastic wrap to keep it moist and prevent it from absorbing other flavors.
At room temperature, the cake stays fresh for up to 2 days. For longer storage, refrigerate for 4–5 days, keeping it well-covered to maintain texture.
The lemon custard cake recipe can also be frozen for up to 2 months; wrap it in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving to retain the soft custard center.
Frequently Asked Questions
Why does the batter look very thin and “runny”?
That is normal. For a custard cake where the batter separates into layers in the oven, a thin batter helps heavier ingredients sink (for a dense base), milk and sugar stay in the middle (custard), and whipped egg whites float to the top (sponge).
At what point is the cake done baking?
The top should turn golden and feel firm to touch, while the center still has a slight jiggle. A skewer inserted in the center should come out mostly clean. Don’t over bake that can ruin the custard layer.
Can I use bottled lemon juice instead of fresh lemon juice and zest?
Fresh juice and zest are strongly recommended for the brightest, freshest flavor. Rebottled lemon juice can be used, but the citrus flavor may be weaker and less vibrant.
Does the temperature of milk or butter matter?
Yes. Lukewarm milk mixes more smoothly and helps maintain a tender texture. Melted butter should be cooled slightly before mixing so you don’t inadvertently cook the eggs.
What should I do if the top browns too quickly while the center is still unset?
Cover the pan loosely with foil and continue baking until the center is set. This helps prevent over-browning while giving the center time to cook.
Conclusion
This lemon custard cake recipe is loved by everyone who tries it. Every time I make it, the cake turns out creamy, flavorful, and perfectly balanced, making it a favorite for serving at gatherings or enjoying as a special treat.
I have shared my easy method so others can achieve the same tender, custardy result without difficulty. The bright lemon flavor and soft texture always bring smiles, and I hope anyone who tries this recipe will enjoy it as much as I do every time it comes out of the oven.
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Lemon Custard Cake Recipe
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Grater for lemon zest
- 8-inch round cake pan
- Saucepan
- Sifter
- Oven
Ingredients
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 4 large eggs room temperature
- 3/4 cup all-purpose flour sifted
- 1/4 teaspoon cream of tartar optional
- 3/4 cup sugar
- 2 tablespoons finely grated lemon zest about 2 large lemons
- 1 3/4 cups whole milk room temperature
- 1/2 teaspoon kosher salt
- 1/4 cup lemon juice about 2 large lemons
- 1 teaspoon vanilla paste or extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and dust lightly with flour or line the bottom with parchment paper to prevent sticking.
- Whisk the eggs and sugar together until the mixture turns pale and thickens slightly. Fold in the lemon zest and a touch of vanilla, mixing gently so the batter stays light.
- Warm the milk in a saucepan until it feels hot but not boiling. Stir in the melted butter, then slowly pour this warm mixture into the eggs while whisking steadily to keep it smooth.
- Sift the flour and salt over the batter. Carefully fold it in until just incorporated, taking care not to overwork the mixture so it remains airy.
- Add the lemon juice and stir gently. Pour the batter into the prepared pan and bake for about 50 to 60 minutes, until the top is lightly golden and a knife inserted in the center comes out mostly clean but slightly moist.
- Allow the cake to rest in the pan for 15–20 minutes before transferring to a wire rack. Once cooled, sprinkle powdered sugar over the top. Slice and enjoy a tender, citrusy dessert.