Lemon Custard Cake Recipe

If you adore bright, fresh flavors paired with a tender, moist crumb, this Lemon Custard Cake Recipe will become your new go-to dessert. Imagine a soft, buttery cake infused with the perfect balance of tangy lemon zest and luscious citrus juice, topped with a silky custard-like layer that melts in your mouth. It’s simple to make, irresistibly flavorful, and has that homemade charm that turns any moment into something special. Whether you’re baking for a casual afternoon tea or an elegant dinner party, this cake delivers a delightful burst of sunshine in every bite.

Ingredients You’ll Need

The magic of this Lemon Custard Cake Recipe truly starts with its humble yet perfectly chosen ingredients. Each component plays a crucial role: from the flour giving structure, to the eggs creating a velvety texture, and of course, the fresh lemons bringing the star bright flavor that ties it all together.

• 1 cup all-purpose flour: The backbone of the cake providing a tender crumb.
• 3/4 cup granulated sugar: Sweetness that balances the tartness of the lemon.
• 1 tsp baking powder: Helps the cake rise beautifully and stay fluffy.
• 1/4 tsp salt: Enhances the overall flavor depth without overpowering.
• 2 large eggs (room temperature): Adds richness and moisture, binding everything together perfectly.
• 1/2 cup unsalted butter (melted): Provides a luscious buttery taste and tender texture.
• 1/2 cup whole milk: Keeps the batter smooth and moist.
• Zest of 2 lemons: Bursts with citrus aroma and fresh, invigorating flavor.
• 1/4 cup fresh lemon juice: Delivers that tangy, zesty punch that defines this cake.

How to Make Lemon Custard Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan thoroughly to ensure your cake doesn’t stick and comes out perfectly smooth after baking.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This blend ensures your cake has a consistent rise and balanced sweetness without lumps.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat the eggs until they become frothy — this aerates them and creates a light texture. Add the melted butter, whole milk, fresh lemon juice, and lemon zest to the eggs, and mix gently until smooth and evenly combined.

Step 4: Bring Wet and Dry Ingredients Together

Gradually add the wet mixture into the dry ingredients, stirring carefully until just combined. Avoid overmixing here; a few small lumps are okay and will ensure your cake stays tender and soft.

Step 5: Bake Your Cake

Pour the batter into your prepared pan, smoothing out the top so it bakes evenly. Place it in your preheated oven and bake for 25-30 minutes. You’ll know your cake is ready when it’s golden brown on top and a toothpick inserted into the center comes out clean.

Step 6: Cool Before Serving

Once out of the oven, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Cooling helps the cake set perfectly, preserving its moist texture and letting those gorgeous lemon flavors settle.

How to Serve Lemon Custard Cake Recipe

Garnishes

Enhance your Lemon Custard Cake Recipe by dusting a little powdered sugar on top for a delicate, snow-kissed look. Fresh lemon slices or a sprinkle of lemon zest brighten the presentation while adding an extra zing. For a decadent touch, a dollop of whipped cream or a few fresh berries can never go wrong.

Side Dishes

This cake pairs wonderfully with simple sides that complement its bright citrus notes. Consider serving alongside a cup of Earl Grey or chamomile tea, fresh berries, or a light glass of sparkling lemonade for an effortless but elegant combination.

Creative Ways to Present

For a party or gathering, cut the cake into mini squares and serve them on pretty dessert plates with a swirl of lemon curd to the side. Layer slices with mascarpone and fresh raspberries for a trifle-inspired presentation that’s sure to impress. The versatility of this Lemon Custard Cake Recipe makes it perfect for both simple family dinners and special celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Custard Cake should be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate to keep the cake fresh and moist, especially if your kitchen is warm.

Freezing

If you want to save some for later, wrap the cooled cake tightly with plastic wrap and foil, then freeze for up to two months. Thaw gently in the fridge overnight before serving to preserve that luscious lemon custard texture.

Reheating

For the best flavor and texture, briefly warm slices of the cake in a microwave for 10-15 seconds or place them in a low-heat oven for a few minutes. This revive method brings back the softness and enhances the citrus aroma wonderfully.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract adds a lemony aroma, fresh lemon juice and zest lend a brighter, more natural flavor and better texture to the cake. For the most authentic Lemon Custard Cake Recipe experience, fresh lemons are highly recommended.

Is it necessary to use whole milk?

Whole milk contributes to the richness and tenderness of the cake. You can substitute with 2% milk if needed, but avoid skim milk as it may result in a drier texture.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure that the blend contains xanthan gum or another binder to mimic gluten’s structure and keep the cake moist.

How do I know when the cake is fully baked?

The cake is done when the top turns a lovely golden color and a toothpick inserted into the center comes out clean without batter clinging to it. This usually takes about 25 to 30 minutes at 350°F (175°C).

Can I add a lemon glaze on top?

Definitely! A simple glaze made of powdered sugar and fresh lemon juice complements the custard layer beautifully and amplifies the citrus flavor, giving your Lemon Custard Cake Recipe an extra glossy finish.

Final Thoughts

This Lemon Custard Cake Recipe is a treasure to have in your baking repertoire. It’s straightforward, bursting with bright lemon flavor, and delivers a tender crumb with just the right touch of custard-like richness. Whip it up for a cheerful treat that friends and family will rave about — I promise it will brighten your day and keep you coming back for more!

Lemon Custard Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 74 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

This Lemon Custard Cake is a moist and tangy dessert that combines the bright flavors of fresh lemon juice and zest with a smooth custard-like texture. Perfectly sweetened and baked to a golden finish, it offers a delightful balance of citrus freshness and buttery richness, making it an ideal treat for afternoon tea or a light dessert.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (melted)
• 1/2 cup whole milk
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined and aerated.
3. Combine Wet Ingredients: In a separate bowl, beat the room temperature eggs until frothy. Add the melted unsalted butter, whole milk, fresh lemon juice, and lemon zest. Mix all the wet components until the batter is smooth and uniformly blended.
4. Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients, gently stirring until just combined to avoid overmixing which could make the cake dense.
5. Prepare for Baking: Pour the batter into the prepared cake pan and use a spatula to smooth the top for even baking and a nice appearance.
6. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
7. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving, ensuring the custard texture sets properly.

Notes

• Ensure eggs are at room temperature to help create a light and airy batter.
• Melted butter should be slightly cooled before mixing to prevent cooking the eggs.
• Do not overmix the batter to maintain a tender cake crumb.
• You can garnish with powdered sugar or a lemon glaze for extra sweetness and presentation.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American