Lemon Custard Cake

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Bright, creamy, and bursting with citrus, Lemon Custard Cake is the dessert that turns a simple lemon into something magical. This cake separates beautifully into two layers as it bakes: a soft sponge top and a luscious custard bottom. Each bite is velvety, tangy, and not too sweet—perfect for lemon lovers and those who enjoy a creamy, melt-in-your-mouth finish.

It’s the kind of dessert that feels like sunshine on a plate. Whether you’re serving it chilled in summer or warm on a cozy afternoon, this Lemon Custard Cake is wonderfully versatile. With minimal prep and basic ingredients, you can create something that looks and tastes like it came from a bakery.

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What Kind of Lemon Should I Use?

For the most vibrant flavor, use fresh lemons—especially Meyer lemons if you can find them. They’re slightly sweeter and less acidic than regular lemons, which gives the cake a more fragrant, mellow citrus note. Always opt for fresh-squeezed lemon juice and zest. Bottled lemon juice just doesn’t deliver the same brightness.

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Ingredients for the Lemon Custard Cake

• Eggs: Separate them to create both structure and fluff. The yolks go into the custard base; the whipped whites create the airy top.
• Granulated Sugar: Balances the lemon’s tartness while helping structure the cake.
• Butter: Adds richness to the custard, making it silky and luxurious.
• All-Purpose Flour: Just enough to provide body while keeping the texture tender.
• Lemon Juice + Zest: The heart of the flavor. Use fresh for the brightest, boldest citrus punch.
• Milk: Whole milk is best—it smooths out the custard layer.
• Powdered Sugar (for dusting): Gives a bakery finish and a touch of sweetness on top.

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How To Make the Lemon Custard Cake

Step 1: Prep the Ingredients

Preheat your oven to 325°F (160°C) and lightly grease an 8-inch square baking dish. Separate the eggs carefully—you’ll need to beat the whites separately to create a fluffy top.

Step 2: Whip the Egg Whites

In a clean mixing bowl, whip the egg whites to stiff peaks using a hand mixer. This step creates the light, sponge-like top of the cake. Set aside while you make the custard base.

Step 3: Make the Custard Base

In a separate bowl, whisk the egg yolks with sugar until pale and creamy. Add melted butter, lemon zest, lemon juice, and flour. Slowly mix in the milk until you get a smooth, thin batter.

Step 4: Fold in the Egg Whites

Gently fold the whipped egg whites into the lemon batter in three additions. Don’t overmix. The batter will be slightly lumpy and airy—that’s perfect! It’s what helps form the two distinct layers during baking.

Step 5: Bake the Cake

Pour the batter into your prepared dish and bake for 40 to 45 minutes, or until the top is golden and slightly firm. The center should still have a slight jiggle for that perfect custard layer underneath.

Step 6: Cool and Serve

Let the cake cool completely before slicing. Dust with powdered sugar and top with a lemon slice or zest curls if desired. Serve chilled or slightly warm—either way, it melts in your mouth.

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How to Serve and Store Lemon Custard Cake

Lemon Custard Cake is incredibly versatile when it comes to serving. For a bright, chilled summer treat, serve it straight from the fridge with a dusting of powdered sugar. It also pairs beautifully with fresh berries, a dollop of whipped cream, or a drizzle of lemon syrup. If you prefer a warm dessert, gently reheat individual slices in the microwave for 15-20 seconds—it brings out the comforting custard texture even more.

To store, keep leftovers in an airtight container in the fridge for up to 3 days. Due to the delicate custard layer, it’s best enjoyed within this window. Freezing isn’t recommended as the texture may separate once thawed.

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Frequently Asked Questions

What texture should I expect from Lemon Custard Cake?

You’ll get a light, airy sponge on top and a creamy, velvety custard on the bottom. It’s almost like a self-saucing pudding cake.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor. Bottled juice lacks the brightness and zest that make this cake shine.

Why did my cake not separate into layers?

This usually happens if the egg whites are overmixed or the folding step was too aggressive. Be gentle when folding to preserve the airiness.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.

What kind of milk works best?

Whole milk is ideal for richness, but 2% milk will work in a pinch. Avoid non-dairy substitutes for this recipe, as they may affect the custard set.

Is this safe to eat warm or should it always be chilled?

You can enjoy it both ways! Warm for a cozier vibe, or chilled for a refreshing lemony finish.

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Want More Citrus Dessert Ideas?

If this Lemon Custard Cake made your day a little brighter, here are some other citrus-forward and creamy favorites to explore:

• Lemon Raspberry Swirl Cheesecake Cups for a fruity twist on cheesecake in single-serve form.
• Blueberry Lemon Dutch Baby that puffs in the oven and bursts with sweet-tart flavor.
• Old-Fashioned Egg Custard Pie if you love smooth, silky custard in classic pie form.
• Zesty Lemon Oatmeal No-Bake Cookies for a quick, citrusy treat with texture.
• Mini Lemon Bundt Cakes that are as cute as they are flavorful.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you chill it or enjoy it warm? Did you add a lemon glaze or go classic?

I love hearing how you make these recipes your own. Feel free to ask questions, share tweaks, or even tag me on Pinterest with your creations: Life with Jam on Pinterest

Let’s keep baking bright, bold, and full of lemony joy!

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