Lemon Custard Cake That Melts in Your Mouth

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This Lemon Custard Cake is like biting into a slice of sunshine. With a feather-light sponge cake on the bottom and a silky lemon custard layer that sets like magic in the oven, every forkful is bright, creamy, and utterly irresistible. It’s the kind of dessert that feels elegant enough for a dinner party but easy enough for a casual weekend bake.

The real charm of this cake lies in its texture—how the layers separate during baking into soft cake and luscious custard. A dusting of powdered sugar and a twist of lemon on top make it even more inviting. It’s sweet, tangy, and just the right amount of rich, all in one beautiful, golden square.

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What Kind of Lemon Should I Use for This Cake?

Fresh lemons are essential here. You’ll need both the juice and the zest, so skip the bottled lemon juice. Meyer lemons will give you a slightly sweeter and more floral profile, while regular lemons keep the flavor bright and classic. Use whatever is freshest!

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Ingredients for the Lemon Custard Cake

Eggs
Eggs are crucial in forming the cake’s distinct layers. They provide lift for the sponge base while also helping the custard set.

Sugar
Regular granulated sugar sweetens the batter and balances the tartness of the lemon.

Butter
Melted unsalted butter adds richness and a tender texture to the cake.

All-Purpose Flour
Flour gives the cake its structure while remaining soft and airy.

Milk
Warm milk helps blend the batter into a pourable consistency that transforms during baking.

Lemon Zest and Juice
These bring that vibrant citrus flavor to both the aroma and taste. Fresh zest intensifies the lemony fragrance.

Vanilla Extract
Just a touch rounds out the sharp citrus notes for a more balanced flavor.

Powdered Sugar (for topping)
A light dusting before serving adds a snowy finish and gentle sweetness.

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How To Make the Lemon Custard Cake That Melts in Your Mouth

Step 1: Separate and Whip the Eggs

Start by separating your eggs. Beat the egg whites in a clean, dry bowl until stiff peaks form. This step is crucial for getting that light, airy cake layer. Set the beaten whites aside.

Step 2: Prepare the Batter Base

In another bowl, whisk the egg yolks with sugar until pale and creamy. Add melted butter and vanilla extract, whisking until smooth. Mix in the lemon juice and zest, letting that citrus brightness soak in.

Step 3: Add the Dry Ingredients

Gently sift in the flour and stir to combine. You want a smooth but thick mixture.

Step 4: Stream in the Milk

Warm the milk slightly before adding it in slowly while whisking. The batter will become thin and pourable—this is exactly what you want. Don’t worry, it bakes into magic.

Step 5: Fold in the Egg Whites

Carefully fold the whipped egg whites into the thin batter in thirds. The batter will look a bit lumpy, and that’s okay. The goal is to keep as much air in the whites as possible for that fluffy top layer.

Step 6: Bake Until Set

Pour the batter into a parchment-lined 8×8 baking dish. Bake at 325°F (163°C) for about 45-50 minutes or until the top is golden and lightly springy. The center should still have a slight jiggle—that’s the custard magic at work.

Step 7: Cool and Dust

Let the cake cool in the pan, then refrigerate it for at least 2 hours before slicing. Dust with powdered sugar and garnish with lemon slices or mint if desired.

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How to Serve and Store This Lemon Custard Cake

This cake is best served chilled or at cool room temperature. The custard firms up beautifully once refrigerated, making each slice easy to cut and incredibly smooth on the tongue. Serve it on its own, or with a dollop of whipped cream and a fresh lemon slice for an extra pop.

When storing, cover the cake tightly and keep it in the refrigerator for up to 4 days. It’s not recommended to freeze this cake, as the custard layer can become watery upon thawing. For the freshest texture, enjoy within the first two days.

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Frequently Asked Questions

How do the layers form during baking?

The batter naturally separates in the oven—thanks to the whipped egg whites and the liquid-heavy base. The top becomes sponge-like while the bottom sets into a creamy custard.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended. Bottled versions often lack the brightness and depth of flavor needed for the custard.

What kind of milk works best?

Whole milk is ideal for creaminess, but you can substitute with 2% if needed. Avoid non-dairy milks, as the texture might not set properly.

Why is my cake too runny in the center?

If the center is very jiggly or liquid after baking, it may need a few more minutes in the oven. But a slight jiggle is normal and desirable—it firms up after chilling.

Can I make this cake ahead?

Yes! In fact, this cake is best made ahead so it can chill for a few hours or overnight in the fridge before serving.

What pan size should I use?

An 8×8-inch square baking pan is ideal. Using a larger pan may result in a thinner custard layer.

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Want More Cake Ideas with a Bright Twist?

If you’re head over heels for this lemon custard cake, don’t miss these citrus-forward and creamy bakes from Life with Jam:

• Mini Lemon Bundt Cakes for an individually portioned treat.
• Old-Fashioned Egg Custard Pie if you adore silky custard in pie form.
• Lemon Raspberry Swirl Cheesecake Cups for a fruity, tangy cheesecake punch.
• Zesty Lemon Oatmeal No-Bake Cookies for a quick and fresh citrus dessert.
• Blueberry Lemon Dutch Baby when you want your lemons with a brunchy flair.

These recipes bring the same brightness and comfort in their own unique way.

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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 try it with Meyer lemons or classic ones? Did you serve it chilled or room temp?

I love seeing how you all bring these bakes to life in your own kitchens. Got a question? Leave it below — we’re all here to help each other bake better.

For more deliciously easy desserts, check out my daily pins on Pinterest: Life with Jam.

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