Description

There’s something undeniably magical about a dessert that transforms into multiple layers of deliciousness as it bakes. Lemon custard cake is one of those special treats—light, airy, and bursting with bright citrus flavor. With just a few simple ingredients, this cake creates its own layers: a soft, fluffy sponge on top and a creamy, custard-like layer underneath.

This cake is perfect for spring and summer gatherings, afternoon tea, or even as a comforting treat on a rainy day. The fresh lemon flavor brings a refreshing zing, making each bite feel light yet indulgent. If you love citrus desserts, this one is sure to become a favorite.

Ingredients

Scale

3 large eggs, separated
½ cup granulated sugar
¼ cup unsalted butter, melted
¾ cup all-purpose flour
1 cup milk, lukewarm
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal later.

Step 2: Separate the Eggs

Carefully separate the eggs, placing the yolks in one bowl and the whites in another. Make sure there’s no trace of yolk in the whites—this helps them whip up properly later.

Step 3: Mix the Yolks and Sugar

In a large mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and slightly thick. This step helps incorporate air, making the cake light and fluffy.

Step 4: Add Butter and Dry Ingredients

Stir in the melted butter, lemon zest, and vanilla extract. Gradually sift in the flour and salt, mixing until well combined.

Step 5: Add the Milk and Lemon Juice

Slowly pour in the lukewarm milk and fresh lemon juice, whisking constantly to keep the batter smooth. The mixture will be quite thin at this stage, but don’t worry—that’s what gives the cake its custard-like texture.

Step 6: Whip the Egg Whites

Using a hand or stand mixer, beat the egg whites until stiff peaks form. This means when you lift the beaters, the egg whites should hold their shape.

Step 7: Fold in the Egg Whites

Gently fold the whipped egg whites into the batter, using a spatula to combine them in three additions. The batter will look lumpy, but that’s completely normal—those fluffy bits of egg white help create the cake’s light top layer.

Step 8: Bake

Pour the batter into your prepared baking dish and bake for about 40–45 minutes, or until the top is golden and slightly firm to the touch. The cake may have a slight jiggle in the center—that’s the custard layer underneath!

Step 9: Cool and Serve

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a beautiful finishing touch.

Notes

For a more intense lemon flavor, add an extra teaspoon of zest.
If you prefer a firmer custard layer, refrigerate the cake for an hour before serving.
Store leftovers in the fridge for up to 3 days in an airtight container.