Lemon Custard Cake

Bright, zesty, and irresistibly creamy, Lemon Custard Cake is a dessert that brings sunshine to your plate. This delightful cake forms three magical layers as it bakes: a fluffy sponge top, a smooth custard center, and a dense, almost fudgy base. Every bite delivers a burst of fresh lemon flavor, balanced perfectly by its sweet, velvety texture. It’s the kind of dessert that looks elegant but feels like comfort food, making it a perfect centerpiece for any gathering or a cozy afternoon treat.

The beauty of Lemon Custard Cake lies in its simplicity and magic. You mix just one batter, and the oven does the rest. Thanks to a clever ratio of eggs, milk, and lemon juice, the cake separates into layers as it bakes—no extra steps required. Topped with a light dusting of powdered sugar and a thin lemon slice, it’s not just a treat for the taste buds but also a showstopper on the dessert table.

---

Why You’ll Love This Lemon Custard Cake

• It separates into three perfect layers from just one batter.
• Refreshing lemon flavor with the right balance of sweetness.
• Simple ingredients, no complicated techniques.
• Great for spring and summer gatherings or as a year-round treat.
• Beautiful presentation with minimal effort.

---

Preparation Phase & Tools to Use

Before diving into baking, it’s helpful to gather the right tools:

• Mixing Bowls: Essential for preparing and separating ingredients like eggs and dry mixtures.
• Hand Mixer or Stand Mixer: Crucial for whipping egg whites to stiff peaks, giving the cake its airy top layer.
• Fine Mesh Sieve: For sifting flour to ensure a smooth batter.
• 9×9-inch Baking Dish: The ideal size for this cake, allowing it to bake evenly and develop those three distinct layers.
• Spatula: Helpful for folding delicate egg whites into the batter.

Using the right tools ensures each step is done efficiently and improves the final texture of the cake.

---

Preparation Tips

Make sure your eggs are at room temperature—this helps them whip up better and integrate smoothly into the batter. When folding in the egg whites, do it gently to keep as much air in the mixture as possible; this helps create the cake’s signature airy top. Don’t worry if the batter seems thin—it’s supposed to be. That liquid consistency is what allows the cake to separate into layers during baking. Lastly, bake it low and slow, and let it fully cool before slicing to ensure the custard layer sets beautifully.

---

Ingredients for this Lemon Custard Cake

• 4 large eggs, separated (room temperature)
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup all-purpose flour, sifted
• 1 3/4 cups whole milk, lukewarm
• 1/2 cup freshly squeezed lemon juice (from about 2-3 lemons)
• 1 tablespoon lemon zest (finely grated)
• 1/4 teaspoon salt
• Powdered sugar, for dusting
• Lemon slices, for garnish (optional)

---

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (160°C). Lightly grease a 9×9-inch square baking dish and line it with parchment paper if desired. This makes for easier removal and cleaner edges when slicing.

---

Step 2: Separate the Eggs

Carefully separate the egg yolks and whites into two bowls. Set the whites aside for later. It’s important there’s no yolk in the whites to ensure they whip properly.

---

Step 3: Whip the Egg Yolks

In a large mixing bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale and fluffy. This usually takes about 2–3 minutes with a hand mixer on medium-high speed.

---

Step 4: Add Melted Butter and Lemon Zest

Slowly pour in the melted butter while mixing on low. Add in the lemon zest and beat until fully incorporated. This adds richness and aromatic citrus flavor to the base.

---

Step 5: Add the Flour

Sift the flour directly into the yolk mixture and beat until just combined. Avoid overmixing at this stage to maintain a light texture.

---

Step 6: Mix in Lemon Juice and Milk

Gradually add the lemon juice, followed by the lukewarm milk. The batter will look very thin—this is normal and necessary for the custard layer to form during baking.

---

Step 7: Whip the Egg Whites

Using a clean bowl and beaters, whip the egg whites and salt to stiff peaks. This will take 3–5 minutes on high speed. The whites should hold their shape when the beaters are lifted.

---

Step 8: Fold the Egg Whites Into the Batter

Gently fold one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining whites in two more additions. Some lumps of egg white may remain, and that’s okay—they help form the sponge top.

---

Step 9: Bake the Cake

Pour the batter into the prepared baking dish. Smooth the top gently with a spatula. Bake for 45–55 minutes, or until the top is golden and the center jiggles slightly when shaken. The cake will continue to set as it cools.

---

Step 10: Cool and Serve

Allow the cake to cool completely in the pan. Then refrigerate for at least 2 hours (overnight is best) to help the custard set. Dust with powdered sugar and top with lemon slices before serving.

---

Notes

Lemon Custard Cake is best made with fresh ingredients—especially the lemon juice and zest, which provide that signature citrus brightness. This cake develops its texture from the thin batter, so don’t be tempted to thicken it. Letting it chill after baking is crucial to set the custard properly. A sharp, clean knife helps when slicing to maintain its distinct layers. It’s normal for the cake to shrink slightly while cooling.

---

Watch Out for These Mistakes While Cooking

• Not separating eggs cleanly: Even a little yolk in the whites can prevent them from whipping.
• Overmixing the batter: Especially after adding egg whites. Gentle folding preserves the airy texture.
• Using cold milk or butter: Room temperature or slightly warm liquids help prevent curdling and improve consistency.
• Cutting too soon: The custard needs time to set. Rushing this can cause the layers to collapse.
• Incorrect oven temperature: A too-hot oven will cook the top too fast, leaving the center undercooked.

---

Storage Instructions

Once cooled and sliced, store the Lemon Custard Cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For the best texture and flavor, let it sit at room temperature for 10–15 minutes before serving. Freezing is not recommended as it can alter the custard’s consistency and cause separation.

---

Estimated Nutrition

Per serving (based on 9 servings):

• Calories: 240
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Cholesterol: 110mg
• Sodium: 80mg
• Carbohydrates: 28g
• Sugar: 19g
• Fiber: <1g
• Protein: 5g

---

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

Why did my cake not separate into layers?

This can happen if the egg whites were overmixed or not folded in gently, or if the batter was too thick.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend should work well in this recipe.

Do I need to sift the flour?

Sifting helps avoid lumps and ensures an even, delicate texture in the batter.

Can I make this ahead of time?

Absolutely! It’s even better the next day after it has chilled and set completely.

Why is my cake runny in the center?

It likely needed a bit more baking time or cooling. The center should jiggle slightly but not be liquid.

How do I know when it’s fully baked?

The top should be golden, and the edges set. A gentle jiggle in the center is normal.

What can I top it with besides powdered sugar?

Try whipped cream, a dollop of lemon curd, or fresh berries for a beautiful finish.

---

Conclusion

Lemon Custard Cake is a true celebration of texture and flavor. From its melt-in-your-mouth sponge to the silky custard layer and zesty citrus notes, it offers a dessert experience that feels both homey and elegant. Whether served at a brunch, holiday table, or simply as a treat to brighten your day, this cake is a guaranteed crowd-pleaser. Simple in ingredients but magical in result—this recipe deserves a spot in your dessert rotation.

---

Print