The Best Lemon Custard Cake Recipe

Introduction

This lemon custard cake is a bright and delicate dessert that combines the tang of fresh lemon with a smooth, creamy texture. Light yet satisfying, it’s perfect for an afternoon treat or an elegant finish to dinner.

Ingredients

• 1 cup (200g) granulated sugar
• 4 large eggs, separated
• 1/2 cup (115g) unsalted butter, melted and cooled
• 2/3 cup (80g) all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest
• 1/2 cup (120ml) freshly squeezed lemon juice
• 1 1/2 cups (360ml) whole milk, at room temperature
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease and line an 8-inch square baking dish with parchment paper.
2. Step 2: In a large bowl, beat the egg yolks with the granulated sugar until pale and creamy. Mix in the melted butter, lemon zest, and lemon juice.
3. Step 3: Sift in the flour and salt, then mix until just combined. Gradually whisk in the milk until the batter is smooth and well combined.
4. Step 4: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon batter in three additions, careful not to deflate the mixture.
5. Step 5: Pour the batter into the prepared baking dish. Bake for 40-45 minutes, until the top is golden and the center is just set. Let the cake cool completely in the pan.
6. Step 6: Dust with powdered sugar before serving, if desired. Slice and enjoy!

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract or use Meyer lemons if available.
• To ensure fluffy egg whites, make sure no yolk gets into the whites and the bowl is completely clean and dry.
• Serve with fresh berries or a dollop of whipped cream for a more decadent dessert.

Storage

Store the lemon custard cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. Avoid freezing as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk helps keep the cake rich and creamy, but you can substitute with 2% milk. The texture might be slightly less creamy but still delicious.

What if I don’t have an 8-inch square baking dish?

You can use a similar sized round or rectangular baking dish. Adjust the baking time slightly if the cake is thinner or thicker.

The Best Lemon Custard Cake Recipe

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★★★★★

5 from 82 reviews

This Best Lemon Custard Cake is a light, airy dessert combining a tender cake texture with the bright, tangy flavor of fresh lemon. Perfectly balanced with creamy custard-like richness, it’s made by folding whipped egg whites into a lemon-infused batter and baked until golden and just set. Ideal for a springtime treat or a refreshing finish to any meal.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup (200g) granulated sugar
• 4 large eggs, separated
• 1/2 cup (115g) unsalted butter, melted and cooled
• 2/3 cup (80g) all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest
• 1/2 cup (120ml) freshly squeezed lemon juice
• 1 1/2 cups (360ml) whole milk, at room temperature

For Serving

• Powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven and prepare the pan. Preheat your oven to 325°F (163°C). Grease and line an 8-inch square baking dish with parchment paper to ensure the cake doesn’t stick and comes out easily.
2. Make the egg yolk mixture. In a large bowl, beat the egg yolks with granulated sugar until the mixture is pale and creamy. Then, mix in the melted butter, grated lemon zest, and freshly squeezed lemon juice to infuse the batter with citrus flavor.
3. Add dry ingredients and milk. Sift the all-purpose flour and salt into the bowl. Gently mix until just combined, then gradually whisk in the whole milk until the batter is smooth and consistent.
4. Whip the egg whites. In a separate clean bowl, beat the egg whites until stiff peaks form, meaning they hold their shape firmly when the whisk is lifted.
5. Fold egg whites into the batter. Carefully fold the whipped egg whites into the lemon batter in three additions. This delicate process preserves the airiness and light texture of the cake without deflating the mixture.
6. Bake the cake. Pour the fully combined batter into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the center is just set but still slightly wobbly. This ensures a tender custard-like interior.
7. Cool and serve. Allow the cake to cool completely in the pan to finish setting. Before serving, dust the top with powdered sugar if desired. Slice into squares and enjoy this bright, creamy dessert.

Notes

• Use room-temperature eggs and milk for better mixing and more even baking.
• Be gentle when folding in egg whites to maintain the cake’s light texture.
• The cake is best served the same day but can be refrigerated and enjoyed within 2 days.
• For a zestier lemon flavor, add extra lemon zest or a teaspoon of lemon extract.
• If you prefer, substitute whole milk with a dairy-free alternative, though it may slightly alter texture.

Keywords: lemon custard cake, lemon dessert, light lemon cake, custard cake recipe, lemon zest cake, easy lemon dessert