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Lemon Custard Cake Recipe

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4.4 from 10 reviews

This Lemon Custard Cake is a delicate and airy dessert featuring a light, custardy center and a slightly firm top, infused with fresh lemon juice and zest for a bright, tangy flavor. Perfectly moist and subtly sweet, it’s an elegant treat ideal for any occasion.

Ingredients

Eggs

  • 4 eggs (room temperature), separated

Dry Ingredients

  • ¾ cup sugar
  • ¾ cup all-purpose flour

Dairy

  • ½ cup unsalted butter, melted and slightly cooled
  • 1 ¾ cups milk, lukewarm

Flavorings

  • 1 teaspoon vanilla extract
  • ¼ cup freshly squeezed lemon juice
  • Grated zest from 2 large lemons

Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with cooking spray and set aside.
  2. Whip Egg Whites: Using a clean bowl, whip the egg whites until stiff peaks form. Set aside carefully, as these will give your cake its light texture.
  3. Beat Yolks and Sugar: In a separate large bowl, beat the egg yolks together with the sugar until the mixture becomes pale yellow and creamy.
  4. Add Butter and Vanilla: Stir in the melted, slightly cooled butter and vanilla extract until fully combined with the yolk mixture.
  5. Incorporate Flour: Gradually mix the flour into the wet ingredients until evenly incorporated, making sure there are no lumps.
  6. Add Lemon Zest and Juice: Mix in the grated lemon zest and freshly squeezed lemon juice until the batter is uniformly flavored.
  7. Mix in Milk: Slowly whisk in the lukewarm milk to the batter, combining fully to create a thin, smooth consistency.
  8. Add Egg Whites: Gently add the stiff egg whites to the batter and whisk by hand just until combined. Do not fully fold in—the batter should have small lumps of egg whites that will float during baking and create the cake’s signature top layer. Note: the batter will be very thin.
  9. Bake the Cake: Pour the batter into the prepared pan. Bake for 40–60 minutes, checking after 35 minutes. The cake is done when the top is firm to touch but the center still jiggles slightly. If the top browns too quickly, cover loosely with aluminum foil. Avoid overbaking to keep the custard texture intact.
  10. Cool and Dust: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top generously with powdered sugar.
  11. Store: Store any leftovers in the refrigerator for up to 3 days for best texture and freshness.

Notes

  • The batter is very thin, which is normal and key to achieving the custard-like texture.
  • Do not overbake the cake to prevent a rubbery center; the middle should remain slightly jiggly.
  • If the top browns too quickly while baking, cover with aluminum foil to prevent burning.
  • Using room temperature eggs helps achieve better volume when whipping the whites.
  • Ensure the melted butter is slightly cooled to avoid cooking the eggs when mixing.
  • Cooling the cake completely before dusting with powdered sugar helps it set nicely.

Find it online: https://bitezly.com/lemon-custard-cake-recipe/